Recipes & Resources | Breakfast



|Recipes & Resources | Breakfast |

|  |

|Apples with Dumplings |

|from Knapsack's Diane Cook-(serves 15) |

|Recipe Ingredients |

|1 ½ lb. dried apples, cut up and bagged with next three ingredients |

|3 tsp. cinnamon |

|½ tsp. nutmeg |

|½ c. sugar |

|4 oz. (1 stick) butter or margarine |

|Dumpling mix (put following together in ziploc bag): |

|4 cups Bisquick |

|1 Tbsp. baking powder (to help with leavening at altitude) |

|1 Tbsp. cinnamon |

|1 Tbsp. nutmeg |

|½ c. sugar |

|½ c. milk powder |

|1 ¼ c. walnuts or pecans |

| |

|Directions: Soak apples in pot with 3 qt. water. Add butter/margarine and bring to boil. Cook 5 minutes. Meanwhile put dumpling |

|mix in another pot with about 1 ¾ cups water and stir. (You don't want the batter runny, nor too thick.) This works best with |

|two pots for the cooking, so divide hot apples into two of the largest pots. Spoon dumpling batter evenly onto hot apples. |

|Simmer with lid on for at least 10-15 minutes before peeking to see if batter is cooked through. (Do not undercook.) Serve |

|dumpling with apples. |

|[pic] |

|Breakfast Bars |

|Recipe Ingredients |

|2 Cups rolled oats |

|1/2 Cup melted margarine |

|1/2 Cup brown sugar |

|1/4 Cup honey |

|1 1/2 Cups raisins, dried cranberries, and chopped nuts |

|Serves: 8 |

|At Home: Mix all the ingredients and press into an 8 x 8-inch microwaveable pan. Microwave on high for 5 to 7 minutes, or until |

|the mixture starts to turn brown. It should be soft to the touch when you take it out of the microwave. Cool, cut into squares, |

|and wrap in plastic. Yield: 8 to 9 bars. |

|[pic] |

|Breakfast Couscous |

|from Knapsack's Carol Hake (serves 15) |

|Recipe Ingredients |

|4 cups couscous |

|2 2/3 c. milk powder |

|4 tsp. cinnamon |

|1/4 cup sugar |

|2 tsp. salt |

|2 cups ground nuts |

|2 cups chopped fruit |

| |

|Directions: Bring 2 quarts of water to a boil. Add all ingredients, remove from heat, cover, and let stand for 5 minutes before |

|serving. |

|[pic] |

|Chai Tea |

|from Knapsack's Andy Johnson (makes 1 ½ quarts) |

|Check out the Knapsack Website! |

|[pic] |

|Chocolate Breakfast Bars |

|Recipe Ingredients |

|1 1/2 Cups honey |

|4 Tablespoons butter |

|2 Ounces white chocolate |

|1 Tablespoon vanilla |

|1 Cup sunflower seeds or nuts |

|1/2 Cup wheat germ or shredded coconut |

|2/3 Cup crunchy peanut butter |

|1 Cup dried fruit |

|5 Cups quick-cooking oats |

|Serves: 24 |

|At Home: Boil the honey, butter, and chocolate for 1 minute. Remove from heat and add the vanilla. Mix together the remaining |

|ingredients and stir into the chocolate mixture. Pour the dough onto a cookie sheet and flatten it into one large rectangle |

|about 1 inch thick. Let cool, then cut into bars. Yield: 24 bars. |

|[pic] |

|Cinnamon Oatmeal |

|from Knapsack's Diane Cook (serves 15) |

|Recipe Ingredients |

|6 2/3 c. old fashioned oatmeal |

|5 tsp. cinnamon |

|1 1/4 tsp. nutmeg |

|1 1/4 tsp. allspice |

|1 2/3 c. dates |

|1 c. nuts |

|(Place above ingredients together in a Ziploc bag.) |

|1/2 stick margarine |

|1 qt. pkg. milk powder |

| |

|Directions: Bring 14 c. water to boil. Add cereal mix and stir. Cook until done, about 5-10 minutes. Serve with milk. |

|[pic] |

|Couscous and Fruit |

|Recipe Ingredients |

|1 1/2 Cups couscous |

|1/2 Cup ground dried berries |

|1/4 Cup ground dried bananas |

|1/2 Cup dried pineapple bits |

|1/4 Cup raw sugar |

|1/2 Teaspoon cinnamon |

|1/4 Teaspoon salt |

|3 Cups water |

|2 Tablespoons clarified butter |

|Serves: 2 |

|At Home: Package the couscous, berries, and bananas in a zipper-lock bag and the pineapple, sugar, cinnamon, and salt in a |

|second bag. |

|In Camp: Add the contents of the couscous bag, stir, then turn off the heat. Cover the pot and let stand for 5 minutes. Fluff |

|the couscous with a fork, then stir in pineapple mixture. |

|[pic] |

|Eggs with tortillas |

|from Knapsack's Diane Cook (serves 15) |

|Recipe Ingredients |

|30 small (5-6 inch) tortillas |

|11-12 oz. dried, uncooked eggs (3/4 oz. per person) (Backpacker's Pantry, REI) |

|4 Tbsp. (2 oz.) butter or margarine |

|6-8 oz. Jack cheese |

|1 pkg. Salsa mix from Backpackers Pantry |

| |

|Directions: Add water according to package. Cook small quantity at a time in bottom of pot with margarine. Stir often. (Or use |

|precooked freeze dried eggs, following directions on package.) Grate cheese. Mix salsa according to package directions. Heat |

|tortillas in pot bottom or on lid over low heat with a little butter or margarine. Serve small spoonful of egg in tortilla. Add |

|cheese, salsa. (You can also include a small quantity of instant refried beans, reconstituted with hot water, following package |

|directions for about 7-8 servings.) |

|[pic] |

|Granola with Stewed Apples |

|(serves 15) |

|Recipe Ingredients |

|15 c. granola (for an MS or S trip, 1 c. per person is needed) |

|2 c. milk powder (makes 1 ½ qt. milk) |

|2 ½ -3 c. dried apples, cut up, placed in Ziploc bag with next 2 items |

|2 tsp. cinnamon |

|½ -1 c. walnuts or pecans |

| |

|Directions for stewed apples: Pour enough boiling water to cover in the Ziploc bag with apples, nuts, and spices. Let sit 5 |

|minutes. Serve on granola or separately. |

|[pic] |

|Good Old Oatmeal |

|Recipe Ingredients |

|Instant Oats |

|Dried / Fresh Fruit |

|Nuts |

|Brown Sugar |

|In Camp: Bring a pot of water to boil. Each person can make their own meal by mixing the oats and water in their bowl. Add |

|fruit, nuts, and sugar to taste. |

|[pic] |

|Oatmeal and Wheatena with Berries |

|from Carol MacFarlane (serves 15) |

|Recipe Ingredients |

|6 cups old-fashioned Oatmeal |

|3 cups Wheatena (used to be standard fare; found at Dreiger's in Los Altos) |

|4 oz. dried strawberries or mixed berries (Trader Joe's) |

|8 oz. brown sugar |

|1 c. milk powder |

| |

|Directions: Place berries in 4 quarts water and bring to boil. Add cereal and simmer, stirring occasionally, for 5 to 10 |

|minutes, until thickens. Mix milk powder with 3 cups treated water. Serve oatmeal with brown sugar and milk. |

|[pic] |

|Omelet in a Bag |

|Recipe Ingredients |

|2 eggs |

|1/2 Cup cheese (grated) |

|1/2 Cup salsa |

|1 Pinch salt |

|1 Pinch pepper |

|Serves: 1 |

|At Home: Crack the eggs into a pint-size zipper-lock freezer bag and beat slightly. Add the cheese, salsa, seasonings and, |

|anything else that sounds good. Double bag the mixture. |

|In Camp: Bring a pot of water to boil and drop the bag in the pot. Cook for 5 to 7 minutes, until the eggs pull away from the |

|sides of the bag. |

|Tip: Freeze the whole mixture the night before you leave.  By the second morning it will be thawed and ready to cook. Or, use |

|powdered eggs which can be purchased from a variety of companies. |

|[pic] |

|Overnight Steel-Cut Oatmeal |

|from Knapsack's Lou Argyres (serves 15) |

|Recipe Ingredients |

|Since the cooking time for steel-cut oats is 25 minutes at sea level, it's best to bring them to a boil the night before and |

|cover, and just reheat in the morning. You can find them as "Original Irish Oats" in a fancy, expensive can in the cereal |

|section, or buy them in bulk for about 50 cents a pound. |

|5 c. steel-cut oats |

|1 Tbsp. salt |

|1 cup milk powder |

|1 cup brown sugar |

|½ cup margarine or butter |

|2/3 cup additional milk powder (makes 2 c. milk for pouring on cereal) |

| |

|Directions: The night before, bring oats to boil in 4 qt. water. Remove from stove, cover, and pack in bear resistant container.|

|The next morning, simply add salt, 1 c. milk powder, sugar, and reheat. Make milk with extra the 2/3 c. powder and 2 cups water.|

|Serve with oatmeal. |

|[pic] |

|Rice Pudding |

|Recipe Ingredients |

|2/3 Cup powdered milk |

|1 Cup instant rice |

|1/2 Teaspoon cinnamon |

|1 Pinch nutmeg |

|1/2 Cup instant vanilla pudding |

|1 Cup raisins |

|2 Cups water |

|Serves: 1 |

|At Home: Place the powdered milk, rice, cinnamon, nutmeg, and pudding in a zipper-lock bag. |

|In Camp: Combine all ingredients in a pot and bring to a light boil over medium heat. Remove from stove, cover, and let stand |

|for 5 minutes. |

Breakfast - Basecamp Favs

Spicy Hash Browns

serves 10

• 26 oz. freeze-dried hash browns

• 2 T. onion flakes

• 2 cloves garlic, minced

• 1 T. ground coriander

• 1 1/2 T. ground cumin

• 1 1/2 T. salt

• 3 6-oz. cans chopped green chilis

• 3 T. oil for sauteing

Pre-mix everything except chilis. Rehydrate. Mix with chilis and saute in oil in large skillet until browned

Mashed Potato Pancakes

serves 10

• 8 oz. instant mashed potatoes

• 1/2 c. wheat flour

• 1 T. onion powder

• 2 tsp. garlic powder

• 2 tsp. salt

• 2 tsp. pepper

• 22 oz. instant hash browns, rehydrated

• 1 lb. cheddar cheese, grated

• oil or margarine for frying

Pre-mix instant mashed potatoes, flour and spices. In camp: rehydrate hash browns. Whisk 5 cups boiling water into mix, then gently fold in hash browns and cheese. Fry in oil or margarine on griddles, like pancakes.

McBreakfast

serves 16

• 2 dozen eggs

• 2 dozen English muffins

• 1 lb. cheddar cheese, sliced

• Hollandaise sauce mix

• butter or margarine

• jam

Toast muffins with butter or margarine on griddle. Prepare Hollandaise sauce according to package directions. Cook eggs to order. Put 1 slice cheese on muffin, top with egg, and spoon Hollandaise over top. Other muffin half can be served with jam

Ambrosia Fruit Salad

serves 16

• 3 T. sesame seeds

• 6 cups honeydew melon chunks

• 4 cups chopped strawberries

• 1 T. lemon juice

• 1/4 tsp. cinnamon

• 1 1/2 cup chopped walnuts

• 1 1/2 cup vanilla yogurt

Toast sesame seeds at home by stirring in a dry pan on medium heat for about 1 minute or until they just begin to pop. Store in baggie. Chop and mix fruit in large bowl. Make dressing of lemon juice, cinnamon and yogurt, pour on fruit, add walnuts and toss. Top with sesame seeds.

Huevos Rancheros

serves 15

• 15 tortillas

• 2 doz. scrambled eggs (real or dried)

• 1 pkg. dried refried beans

• 1 medium jar salsa

• 1 lb. shredded cheddar cheese

Prepare refried beans as package directs. Heat tortillas on skillet. Set aside and cover to keep warm. Prepare scrambled eggs. Serve on tortillas, topped with beans, salsa and cheddar cheese.

Banana Nut Pancakes

serves 12

• 3 7-oz. pkg. banana nut muffin mix

• 1 cup milk powder

• 2 T. powdered whole egg

• 2 cups water

• syrup

Mix dry ingredients at home. In camp, mix with water. Do not over mix! Keep adding water until the batter is a pouring consistency. Fry on griddle; serve with butter and syrup

Hot Buttered Cheese Grits

serves 4

• 1 cup Quaker Quick Grits

• 4 cups water

• 1/2 tsp salt

• 4 oz. shredded cheddar

• butter

Slowly stir grits and salt into briskly boiling water. Reduce heat to medium low. Cook 5-7 minutes, until thickened, stirring occasionally. Serve with butter and shredded cheese.

Apple Crisp

serves 20

• 1 lb. dried apples

• 2 tsp. cinnamon

• 2 T. lemon juice

• 1 cup whole wheat flour

• 3 T. honey

• 4 cups hot water (may need more)

• 1/2 tsp. nutmeg

• 4 cups rolled oats

• 1/2 cup margarine

• 1 cup roasted almonds, chopped

Cut apples into small pieces. Combine with cinnamon, nutmeg and lemon juice in cook pot. Soak in hot water for 10 minutes. Combine remaining ingredients and sprinkle over the apples. Cover and cook over low heat for 20 minutes, stirring occasionally (use heat diffuser if possible).

Cackleberry Hash

serves 10-12

• Salt, pepper, hot sauce

• 6 Tbsp Butter

• 3 boxes Stove Top Savory Herb Stuffing Mix

• 3 pkgs Powdered eggs (3 per person)

• 1 med Green pepper, chopped

• 1 med Yellow onion, chopped

Prepare stuffing ATPD (according to package directions). Saute chopped pepper and onion. Prepare scrambled eggs ATPD. Add sauteed pepper and onion. Serve a spoonful of hash with a 2/3 c. of eggs on top. Seconds as available.

Zucchini Pancakes

Serves 10-12

• 1 dozen zucchini

• 5-7 eggs

• 1 lb feta cheese

• 3 tablespoons mint

• salt and pepper

Grate zucchini with cheese. Mix all ingredients together. Fry like pancakes.

Breakfast Tacos

Serves 10-14

• 2 dozen eggs

• 2 dozen flour tortillas

• 4 cups FF black beans

• 1 lb. Cheddar cheese

• 2 jars salsa

• 1 small tube of sour cream

• 2 tubes soy sausage

Scramble eggs. Fry soy sausage. Make beans. Grate cheese. Let people assemble as desired.

Migas

Serves 12-14

• 2 dozen eggs

• 6 corn tortillas or corn chips

• 1 onion

• 2 polblano peppers

• 1 lb. Cheese

Fry tortillas, peppers and onion. Scramble eggs. Add to tortillas. Serve with grated cheese

Spicy Homefries

serves 16

• 16 medium new potatoes

• 3 T. olive oil

• 3 onions, minced

• 10 cloves garlic, minced

• 2 1/2 tsp. ground coriander

• 5 tsp. ground cumin

• 2 1/2 T. chili powder

• 1 1/2 tsp. salt

• 4 zucchini, diced

• 3 6-oz. cans chopped green chilis

Boil potatoes the night before. In large skillet, saute onions, garlic and spices in olive oil for 5 min. Add zucchini, continue cooking 5 more min. Dice potatoes and add, along with green chilis. Cook until browned.

|Recipes & Resources | Lunch |

|Serve lunches with dried fruit, fruit leathers, or cookies. |

|  |

|[pic] |

|Cheese and Crackers |

|(serves 15) |

|  |

|Ingredients: |

|2 lb. cheese |

|12 oz. pkg. salami slices |

|2 10 oz. boxes Stoned Wheat Thins |

|1 tube wasabi and/or 2 oz. mustard |

|[pic] |

|Hummus |

|from Knapsack's Diane Cook (serves 15) |

|  |

|Ingredients: |

|1-2 boxes hummus mix (2 cups of prepared hummus is enough for 15) |

|olive oil, according to directions |

|lemon juice (plastic lemon) |

|  |

|Directions: Mix hummus, following directions and amounts on box, with olive oil, water, lemon juice. Let sit 5-10 minutes, |

|adding more water if needed. |

|[pic] |

|Peanut Butter and Jelly |

|(serves 15 on MS or S trip--amounts vary according to trip rating, ie. calories expended) |

|  |

|Ingredients: |

|3 18 oz. jars of peanut butter and jelly, jam, or honey-premixed |

|30 6-7 inch tortillas |

|[pic] |

|Tabouli Salad Mix |

|from Knapsack's Diane Cook (serves 15) |

|  |

|Ingredients: |

|5 cups tabouli mix (in bulk at WinCo Foods, Raley's and Bel Air Markets) |

|(or use 6 boxes of Near East Taboule) |

|1 ¼ cups olive oil |

|1 cup chopped sun-dried tomatoes |

|15 halves Kangaroo or Thomas whole wheat pita bread or wheat crackers |

| |

|Directions: Add 5 cups cold water, stir well, and let sit at least ½ hour (or add water in morning and carry in plastic bag in |

|pot until lunch). Serve with dates or apricots and plain crackers or pita sections. |

|[pic] |

|Tuna Fish Pita Pizzas |

|from Carol MacFarlane (serves 15) |

|  |

|Ingredients: |

|4 7oz. foil packets of tuna fish |

|6 packets of mayo (from fast food place) |

|3-4 oz. sweet relish-in Nalgene jar |

|Pita pockets-15 |

|  |

|Directions: Mix ingredients and serve on top of pita, pizza style. |

| |

|Lunch – Basecamp Favs |

| |

|Feta-Ricotta Spread |

|serves 20 |

|2 doz. pita bread, halved |

|2 lb. (4 c.) ricotta cheese (may substitute small curd cottage cheese) |

|4 c. feta cheese, crumbled |

|1/4 c. olive oil |

|1/2 c. dried parsley |

|1 large bunch spinach, well washed and chopped |

|3 bell peppers, diced small |

|4 green onions, minced |

|2 T. oregano |

|2 T. mint (optional) |

|Mix all ingredients (a potato masher helps). Let set 30 minutes. Serve in pita halves. |

|Jaji |

|from Laurel's Kitchen |

|serves 4 |

|1 cup cottage cheese |

|1 cup low fat cream cheese |

|1/3 cup finely chopped green pepper |

|3 green onions, chopped |

|1/3 cup finely chopped celery |

|1/2 tsp. dill weed |

|This is an Armenian spread. Blend cottage and cream cheese with potato masher or fork. Add remaining ingredients. Makes 2-1/2 |

|cups |

|BLT Spread |

|serves 4 |

|3/4 cup mayonnaise |

|1 tomato, chopped finely |

|lettuce wedge (1/8 head), chopped |

|1/4 c. Bacos |

|Mix all ingredients and spread on multi-grain bread. |

|Curry Salad |

|serves 10 |

|3 10-1/2 oz. pkg. tofu |

|3 cups green grapes, halved |

|3/4 cups celery, chopped |

|3/4 cups nuts |

|3/4 cups raisins |

|1-1/2 cups mayonnaise |

|1-1/2 T. curry powder |

|3/4 T. salt |

|3/4 T. ginger |

|Mix mayonnaise and spices. Combine with other ingredients. Serve on or with pita bread or 1 head lettuce. |

|Pimiento Cheese Spread |

|serves 10 |

|1-1/2 lb. grated cheddar cheese |

|1 large jar pimientos |

|1 T. onion powder |

|scant mayonnaise |

|cayenne to taste |

|Mix all ingredients in a large bowl. Serve on tortillas or bread. |

|Gazpacho Salad |

|serves 10 |

|1/2 lb. freeze-dried lima beans |

|1 oz. dried green onions |

|1 oz. green pepper flakes |

|2 oz. tomato flakes |

|1 tsp. garlic granules |

|1 tsp. oregano |

|1 tsp. cumin |

|1 tsp. salt |

|1/2 tsp. black pepper |

|Rehydrate vegetables thoroughly. |

|Chop: |

|1 cucumber, diced |

|2 avocados, diced |

|Mix with rehydrated vegetables and spices. Dress with 1/3 cup olive oil and 1/3 cup vinegar. Mix thoroughly. |

|Guacamole Sandwich Spread |

|serves 10 |

|7 large avocados, diced |

|3 tomatoes, diced |

|1 med. onion, minced |

|1/2 cup salsa, more as needed |

|juice from 1/2 lemon |

|garlic salt to taste |

|shredded cheddar (optional) |

|Mash ingredients together in a large bowl. Serve on tortillas or bread. |

|Santa Rosa Reuben Sandwich |

|serves 12 |

|24 slices rye bread |

|2 cups sauerkraut, well drained |

|12 slices Swiss cheese |

|Thousand Island dressing |

|This sandwich is named for Santa Rosa Island off California. After years of destruction, the cattle have been removed from the |

|island. This Reuben, too, has had its beef removed. |

|"4-P" Sandwich |

|serves 12 |

|24 slices Pumpernickel bread |

|2 jars sun-dried tomato Pesto |

|Provolone cheese, 12 slices |

|green Pepper rings or strips |

|Cous Cous on Pita |

|serves 12 |

|12 pita pockets (24 halves) |

|2 boxes Near East Couscous (plain) |

|2 tsp. olive oil |

|2 1/2 cups water |

|2 tsp. cinnamon |

|1 tsp. cumin |

|2 tsp. black pepper |

|2 tsp. salt |

|2 tsp. turmeric |

|2 tsp. ground ginger |

|In pot, combine water, oil and spices. Bring to a boil, stir in couscous. Cover, remove from heat. Let stand 5 minutes. Fluff |

|lightly with fork. |

|Add: |

|1 15-oz. can garbanzos |

|1 box raisins |

|1 red pepper, chopped |

|1 small red onion, chopped |

|2 med. Granny Smith apples, chopped |

|Dress with: |

|1/4 c. oil |

|2 T. lemon juice or vinegar |

|Serve in pita pockets |

|Garbanzo Spread |

|serves 6 |

|1 pkg. dried hummus (Fantastic Foods brand is good) |

|1 1/2 cups warm water |

|2 T. olive oil |

|Stir until well blended with fork or wire whisk. Let sit 5 minutes. |

|Add: |

|1 small onion, chopped |

|1 clove garlic, minced |

|1/2 cup chopped parsley |

|1 tsp. cumin |

|1 tsp. coriander |

|1 tsp. oregano |

|salt, pepper |

|lemon juice from 1/2 lemon |

|For creamier texture, add more water. This can be eaten in pita bread or regular bread, or used as a dip for crackers or |

|vegetables. It also pairs well with tabouli. (Fantastic Foods also makes an excellent tabouli mix.) |

|Chinese Spread |

|serves 20 |

|2-1/2 lb. tofu, firm |

|1/3 c. soy sauce |

|6 green onions, minced |

|4 stalks celery, chopped |

|3 green peppers, chopped |

|1-1/2 c. tahini |

|2 T. vinegar |

|2 tsp. garlic powder |

|Mash all ingredients together. Let sit 30 minutes before serving as a sandwich spread. |

|Recipes & Resources | Dinner | Fish Entrees |

|  |

|Pasta with Smoked Salmon |

|from Knapsack's Bill Flower, who borrowed it from Carol Hake |

|(for 15 people for MS or S trip-adjust accordingly for differently rated trips and fewer participants) |

|Serve entrees with soup and dessert. |

|Ingredients: |

|30 oz. pasta (vermicelli, fettuccini, shells) |

|1 lb. foil pouch smoked salmon (from Cost Plus World Market) |

|12 oz. fontina cheese |

|6 Tbsp. chives |

|Directions: Bring 3 quarts water to boil. Add pasta and cook until tender. Drain. Stir in salmon, chives, and cheese.[pic] |

|Pasta with Smoked Salmon, Peas and Capers |

|(from Carol MacFarlane - Variation on previous recipe) |

|Serve entrees with soup and dessert. |

|Ingredients: |

|16 oz. smoked salmon in foil package (Cost Plus) |

|1 ¾ lb. linguine pasta |

|1 ¼ c. dried peas |

|Sauce mix: |

|1 c. flour |

|1 ½ tsp. salt |

|2 ½ c. milk powder |

|5 Tbsp. dill weed |

|1 c. butter |

|I small jar capers (Put in small Nalgene bottle.) |

| |

|(2 cheese sticks for each vegetarian) |

| |

|Directions for Pasta: As soon as camp is set up, re-hydrate veggies with water to cover in Ziploc bag for at least 30-60 min. |

|Add more if necessary. |

|Sauce: Bring 2 quarts water to boil with butter. Add sauce mix, whisk, and thicken. Add peas and capers. Serve vegetarians |

|before adding salmon, breaking up the meat. Pasta: Bring 3 qt. water to boil. When pasta is cooked and drained, add sauce and |

|stir. |

|[pic] |

|Tuna Casserole |

|from Knapsack's Guy Brown (15 servings) |

|Serve entrees with soup and dessert. |

|Ingredients: |

|18 oz. canned tuna, White Albacore, dehydrated (makes 5 oz.) |

|3 8.25 oz. boxes Betty Crocker Tuna Helper, Parmesan |

|3 oz. Alpine Aire peas |

|1 ½ c. milk powder |

|1/3 c. dried or dehydrated mushrooms, chopped |

|6 Tbsp. butter or margarine |

|½ c. pine nuts, toasted |

| |

|Directions: Re-hydrate tuna and mushrooms in pot or Ziploc bag by adding 3 cups water. (It's best to do this upon arriving in |

|camp.) In 6 quart pot, bring 2 quarts water to boil. Add tuna, mushrooms, pasta, sauce mix, peas, milk powder, and butter or |

|margarine. Bring to boil, then simmer for 10-12 minutes, until pasta is tender, stirring occasionally. Serve and garnish with |

|pine nuts. |

|Recipes & Resources | Dinner | Red Meat Entrees |

| Cowboy Stew Serves 3-4 |

|Ingredients: |

| |

|1 lb hamburger meat or Venison |

|1 can of corn |

|1 can of black beans |

|1/2 Can of Salsa (Your Choice of Brand) |

|1/2 bottle of BBQ Sauce (Your Choice) |

|5 squirts of Mustard |

|A hint of Tony Chachere's if you have it for a little spice. |

| |

|  |

| |

|How to Prepare: |

| |

|Brown the Meat (Preferably Venison but beef is just fine) then add the BBQ Sauce and Mustard. Let it heat up and then add the |

|can corn, black beans, and salsa. |

| |

| |

|Teriaki Beef Stew Serves 5-6 |

|Ingredients: |

| |

|1 1/2 lbs beef stew cubes |

|1 bag of stir fry mix from produce section (it has broccoli, carrots, and sugar snap peas in the bag) or get it from the frozen |

|foods section |

|1 large onion, diced up in big pieces |

|2-3 stalks celery chuncky dice |

|1 small package mushrooms whole or sliced |

|garlic powder |

|salt & pepper to taste |

|1 can of beef broth |

|1 bottle teryaki sauce with garlic |

|soy sauce |

|corn starch |

| |

|  |

| |

|How to Prepare: |

| |

|Brown beef in pot with a little oil. Add some salt, pepper, and garlic powder. Add onions and celery. If you don't use too much |

|oil, you won't need to drain it off (it also flavors the stew really well). Saute with beef until just soft, but a little |

|crunchy . Add all the other vegetables. Since those are prepackaged, you don't need to wash them. Add whole bottle of teryaki |

|sauce, whole can of beef broth and add soy sauce to taste. Add enough water to just barely cover stew. Season again with salt, |

|pepper, and garlic powder, if needed. Simmer until veggies are done to your taste. Take about a cup of water and add 6 tblsp of |

|cornstarch. Stir very well till you have a very smooth liquid. add slowly to stew, you shouldn't need all of it. This will |

|thicken you stew nicely. Heat back to a simmer and serve over rice. |

| |

| |

|Beef Stroganoff |

|from Knapsack's Kathie Brock (serves 15) |

|Serve entrees with soup and dessert. |

|Ingredients: |

|8 oz. freeze-dried hamburger (from Alpine Aire) |

|5 pkg. stroganoff mix (from a grocery store) |

|1 pkg. sour cream, powdered (makes 2-3 cups) (from Alpine Aire) |

|3 ½ oz. dried mushrooms |

|1 ½ oz. onion flakes |

|24 oz. cracked wheat (kasha) (Ala is a good brand) |

| |

|Directions: Re-hydrate beef, onions, and mushrooms in warm or hot water just to cover in pot for about 10 min. Add stroganoff |

|mix and sour cream (therefore don't have too much soak water). Heat but don't boil, and simmer for 15 min. or until done. Add |

|water as needed for proper consistency. Sauce should make about 2 quarts total volume. For cracked wheat, add grain to 2 quarts |

|of hot water, bring to a boil, and simmer until done, about 20 min. Serve beef with sauce over cracked wheat.[pic] |

|German Hot Potato Salad |

|from Roger Grissette (for 15 people for MS or S trip-adjust accordingly) |

|Serve entrees with soup and dessert. |

|Ingredients: |

|6 boxes Betty Crocker scalloped potatoes |

|sauce mix from boxes |

|1 pkg. milk powder |

|4-8 oz. freeze-dried peas or green beans (optional) |

|2 medium onions, minced or 2 Tbsp. dried minced onion |

|1 ¼ cup oil |

|3/8 c. vinegar, stored in Nalgene-type bottle with oil |

|¼ c. parsley |

|1 4.3 oz. bag of Hormel real bacon pieces (more protein, less sodium than Oscar Meyer) or 2 cans deviled ham |

| |

|Directions: Place potatoes, vegetables, sauce mix and milk powder in 3 quarts water. Bring to boil and simmer, stirring |

|occasionally. Add onion. Simmer 15 minutes (adding more water, if necessary). Add oil and vinegar, parsley and bacon pieces or |

|ham. (Serve vegetarians before adding bacon pieces or ham.) |

|[pic] |

|Sausage with Rice |

|from Bob Jordan (for 15 people for MS or S trip-adjust accordingly for differently rated trips and fewer participants) |

|Serve entrees with soup and dessert. |

|Ingredients: |

|2 lb. Basmati rice (or 4 ½ c.) |

|1 big onion |

|¼ c. margarine |

|Green pepper or other green veggie |

|Sun dried tomatoes (which come packed in oil) (Before the trip cut into small pieces and store in small plastic container with a|

|little olive oil.) |

|Garlic cloves, a few |

|1 Kalbalso sausage, 16 oz. |

|few oz. of olive oil |

| |

|Directions for Sausage with Rice: |

|Chop onion, garlic, and peppers and sauté in olive oil. Dice sausage and sauté with onions. Add sun-dried tomatoes. Rice: Put 9 |

|cups water in pot. Add margarine. Bring to boil. Add rice and stir once. Cover and simmer for 15-18 minutes, or until done. When|

|done let stand COVERED for 5-10 minutes. Fluff with fork and serve with sausage mixture on top. |

|Recipes & Resources | Dinner | Vegetarian Entrees |

|  |

| |

|[pic] |

|Asian Noodles with Tofu and Vegetables |

|from Knapsack's Diane Cook (serves 15) |

|Serve entrees with soup and dessert. |

|Ingredients: |

|1 lb. angel hair pasta or buckwheat |

|4 oz. dried bell pepper (4 peppers) |

|8 oz. freeze dried mixed vegetables |

|½ c. oil |

|8 tsp. sesame oil |

|16 cloves garlic or 1 tsp. garlic powder |

|2 tsp. ginger powder or 3" ginger root |

|1 oz. green onion, dried |

|2 lb. tofu (in shelf-stable boxes) |

|½ c. soy sauce |

|ground black pepper to taste |

|8 tsp. basil |

|¼ c. cilantro |

| |

|Directions for Asian Noodles with Tofu and Vegetables: Bring water to boil, add vegetables, pepper, pasta, cook until tender. |

|DRAIN CAREFULLY. For garlic mix, cook garlic and ginger in oils until fragrant. Add green onion. Cut tofu into cubes. Stir into |

|garlic mix with soy sauce and pepper. Cook a few minutes. Add to DRAINED pasta and vegetables. Stir in basil and cilantro. Serve|

|with extra soy sauce. |

|[pic] |

|Black Beans and Rice |

|from Knapsack's Cathy Dezendorf (for 15 people for MS or S trip-adjust accordingly for differently rated trips and fewer |

|participants) |

|(This is good for day two because of the fresh items. It can be adapted for later in the trip with hardier garnishes.) |

|Serve entrees with soup and dessert. |

|Ingredients: |

|7 c. instant rice |

|12 oz. freeze-dried black beans (Backpacker's Pantry) |

|2 oz. dried bell peppers (mixed colors) |

|2 oz. dried tomato bits |

|1 Tablespoon cumin |

|1 Tablespoon dried onion pieces |

|chipotle powder to taste (1/2 teaspoon to start) |

|Salt and pepper to taste |

|Burrito size flour tortillas (1 ½ per person), 6-7" size (2 each), or crisp 5" tostados (2 each) |

|3 avocados (buy hard 3-4 days prior to trip) |

|Green or red onion |

|Cilantro |

|Lime wedges |

|1 lb. grated jack cheese |

|2 packages Backpacker's Pantry Salsa mix |

|Sour cream powder (optional) |

| |

|Directions: 1) Cover beans with boiling water (by at least two inches). Add dried bell peppers, tomatoes, cumin, dried onion and|

|chipolte. Cover and set aside for about 15 minutes. 2) Bring 13 cups water to a boil, add rice and some salt. Cover and set |

|aside for 10 minutes. 3) Slice or cube avocados; thinly slice green or red onions; tear cilantro into small pieces; cut lime |

|into small wedges; |

|open cheese package. 4) Mix salsa and/or sour cream powder with water as per package directions. 5) Drain beans and taste for |

|seasoning (adding salt as needed). 6) Serve over rice with or on the tortillas or tostados. Offer condiments. Be creative and |

|come up with your own. |

|[pic] |

|Charles' "Hardy" Pasta |

|with Feta from Roger Grissette (serves 15) |

|Serve entrees with soup and dessert. |

|Ingredients: |

|2--2 ½ lb. bow-tie pasta (farfel) |

|1 pkg. (3-4 oz.) sun-dried tomatoes |

|2 8 oz. pkg. feta cheese (plastic container travels well) |

|1 cup (8 oz.) extra-virgin olive oil |

|Dried basil to taste and appearance |

| |

|Directions: Bring 3 qt. water to boil. Add pasta and cook as directed on package (11-13 minutes, until al dente). Cut feta |

|cheese into half-inch cubes. Cut tomato halves into 3-4 slivers each. (If they are TOO dried to cut easily, dip them into the |

|boiling water for under a minute in a Ziploc bag.) After slicing, return tomato slivers to boiling water & pasta about one |

|minute before done. Drain pasta and combine all ingredients. For a real treat, precede with Knorr Tomato Basil soup! |

|[pic] |

|Mushroom Curry |

|from Knapsack's Carol Hake (serves 15) 4 serve |

|Serve entrees with soup and dessert. |

|Ingredients: |

|4 pkg. Knorr tomato-basil soup |

|8 Tbsp. (½ c.) curry powder |

|6 oz. dried mushrooms |

|¾ c. unsweetened coconut |

|8 oz. dried apples, finely chopped |

|1 ½ c. dried onion |

|6 c. Minute rice |

|1 lb. peanuts |

| |

|Directions: Add first 6 ingredients to 3 quarts water and soak 5 minutes before bringing to a boil. Add rice to ? cups boiling |

|water. Simmer five minutes or until tender. Serve mushroom curry on rice and garnish with peanuts. |

|[pic] |

|Pasta Pesto Peas |

|from Knapsack's Carol Hake (serves 15) |

|Serve entrees with soup and dessert. |

|Ingredients: |

|40 oz. (2 ½ lb.) angel hair or noodle pasta |

|1 Tbsp. salt |

|8 oz. freeze dried peas (packaged with noodles and salt) |

|2 7 oz. containers of pesto sauce |

|1½ -2 lb. cheese (Asiago, Gruyere, or Swiss) |

| |

|Directions: Bring 3-4 quarts water to boil. Add pasta, peas, and salt. Cook 3 minutes or until tender. Drain and add pesto. Cut |

|up cheese and add. Serve. |

|[pic] |

|Pasta Primavera |

|from Carol MacFarlane (for 15 people for MS or S trip-adjust accordingly) |

|Serve entrees with soup and dessert. |

|Ingredients: |

|6 pkg. Knorr Primavera Sauce |

|¾ c. butter or margarine |

|3 c. milk powder |

|5 cups dehydrated veggies |

|1 c. mushrooms |

|¾ c. red peppers |

|1 c. broccoli |

|1 ¼ c. beans (from 1 lb.frozen) |

|1 c. peas and carrots (from 1 lb. frozen) |

|2 Tbsp. minced onion |

|2 ½ lb. vermicelli pasta |

|8 oz. parmesan cheese, grated |

| |

|Pasta Primavera Directions: Rehydrate veggies for 30 minutes by pouring 1 quart water into ziploc bag. Close bag and place in |

|safe place (pot?). Add more water if necessary. For sauce, bring 6 cups water to boil, add butter and sauce mix and simmer to |

|thicken, stirring to prevent burning. Add rehydrated veggies to sauce. Adjust amount of liquid from rehydrated veggies for |

|proper consistency. For pasta bring 3 quarts water to full, rolling boil. Add pasta. Simmer 7-10 minutes. Drain pasta. Pour |

|sauce and veggies into pasta (or serve on top of pasta). Serve and garnish with grated parmesan cheese. |

|[pic] |

|Polenta |

|from Knapsack's Carol Hake (serves 15) |

|Serve entrees with soup and dessert. |

|Ingredients: |

|4 cups Polenta Express or fine ground corn meal |

|1 ½ lb. jack or pepper jack cheese |

| |

|Directions: Bring 4 quarts water to boil. Add polenta and cook for 3 minutes or until thick. Dice cheese and mix in before |

|serving. [pic] |

|Pasta with Peanut Sauce |

|from Roxann Hanning (for 15 people for MS or S trip-adjust accordingly for differently rated trips and fewer participants) |

|Serve entrees with soup and dessert. |

|Ingredients: |

|Sauce mix: (combine at home, put in nalgene container) |

|2 ¼ c. smooth peanut butter |

|5 Tbsp. soy sauce |

|4½ Tbsp. white wine vinegar |

|5 green onions |

|8 garlic cloves, finely minced |

|1½ Tbsp. sugar |

|½ tsp. black bean hot sauce |

|Also |

|2 ½ lb. spaghetti or Chinese noodles |

|1 ¼ c. unsalted peanuts |

| |

|Directions: Bring 3 quarts water to boil for pasta. When it is hot, and before adding the pasta, take some of the hot water and |

|add to the peanut sauce mix a little at a time, (1/2 to 1 cup total), until it is the right consistency (somewhat thick). Then |

|add pasta to boiling water. Simmer until tender. Drain. Add peanut sauce. Serve and garnish with a few peanuts. [pic] |

|Pasta With Sun-Dried Tomato Pesto & Soy Strips |

|from Knapsack's Anne Muzzini (for 15 people for MS or S trip-adjust accordingly for differently rated trips and fewer |

|participants) |

|Serve entrees with soup and dessert. |

|Ingredients: |

|2 lb. pasta |

|5 pkg. Knorr sun-dried tomato pesto sauce mix (Safeway, Longs, Trader Joes) |

|olive oil (amount on pesto sauce directions) |

|1 ½ c. soy strips, dried and in bulk (Berkeley Bowl, Whole Foods) |

|1 c. dried mushrooms |

|1 c. sun-dried tomatoes |

|2 c. grated Parmesan cheese |

| |

|Directions for Pasta with Sun-Dried Tomato Pesto & Soy Strips: |

|Sauce--Boil water according to the package directions. Add olive oil, sauce mix, soy strips, mushrooms, and tomatoes. Simmer |

|until re-hydrated, adding water if necessary. Pasta--Bring 3 quarts water to a boil. Put in pasta, simmer according to package |

|directions. Drain. Serve sauce on pasta. Garnish with Parmesan cheese. [pic] |

|Ratatouille Vegetables with Couscous |

|from Knapsack's Alice Kulka (serves 15) |

|Serve entrees with soup and dessert. |

|Ingredients: |

|2 boxes Fantastic Foods couscous, plus an extra ½ cup |

|1 Tbsp. salt, added to repackaged bag of couscous |

|8 oz. freeze-dried Sicilian mixed vegetables (from Backpackers Pantry) |

|3 pkg. Knorr Tomato-Basil soup (repackaged with next four items) |

|1 pkg. spaghetti sauce seasoning mix |

|1 Tbsp. Italian herb seasoning |

|1 tsp. garlic powder |

|3 oz. of chopped porcini mushrooms, or other dried mushrooms (Safeway) |

|4 oz. parmesan cheese |

| |

|Directions: Bring 10 cups of water to a boil in one pot. Put 3 cups of the boiling water into a second pot with the veggies. |

|Cover and let stand 5 minutes or more to rehydrate. Into remaining 7 cups of boiling water, dump couscous with salt. Bring back |

|to boil, then remove from stove and let stand, covered, to rehydrate 5 minutes or more. For sauce, in a third pot whisk soup and|

|sauce mix with mushrooms into 8 cups of water. Bring to boil, stir and simmer 8-10 minutes until thickened. If too thick, drain |

|a little water from rehydrating veggies into the sauce to thin. Drain off excess liquid from veggies and add them to sauce. |

|Serve over couscous. Sprinkle with parmesan cheese (optional). [pic] |

|Red Lentils & Rice (Vegan) |

|from Knapsack's Lou Argyres (serves 15) |

|(This vegan one-pot meal uses authentic spices that aren't hard to find. The recipe makes a lot of food for the low weight and |

|bulk.) |

|Serve entrees with soup and dessert. |

|Ingredients: |

|3 c. red lentils (Use red only; other kinds don't work well at altitude.) |

|3 c. basmati or long grain white rice |

|½ c. olive oil |

|1 small yellow onion, diced |

|4 jalapeno peppers, with seeds and ribs removed, diced |

|6 cloves garlic, minced |

|2 tsp. cumin seeds |

|2 tsp. black mustard seeds |

|1 tsp. fennel seeds |

|2 cloves |

|1 bay leaf |

|2 Tbsp. turmeric powder |

|1 Tbsp. ground ginger |

|1 Tbsp. ground coriander |

|1 tsp. black pepper |

|4 large Knorr vegetable or chicken bouillon cubes |

| |

|Directions for Packaging: Pack toasting spices in (washed) plastic film can-mustard, cumin and fennel seeds, cloves, bay leaf. |

|Pack 3 bags: (1) jalapeno, garlic, onion; (2) rice, ginger, turmeric, coriander, pepper, bouillon; (3) lentils. |

|Directions for Cooking: If possible, heat 6 quarts of water before starting. On another stove, toast mustard seeds, cumin, |

|fennel seeds, cloves and bay leaf in oil until mustard seeds start to pop. Add onion, jalapeno, and garlic and sauté 3-4 |

|minutes. Add rice, powdered spices, bouillon and hot water. Bring to boil and simmer for 10 minutes (15 minutes at 10,000'). Add|

|lentils and cook 10 minutes more (15 minutes if at 10,00') or until rice is done. Add more water if needed. It should be |

|slightly soupy. [pic] |

|Rice Pilaf |

|from Knapsack's Lou Argyres (serves 15) |

|Serve entrees with soup and dessert. |

|Ingredients: |

|6 c. basmati or long grain white rice |

|½ c. olive oil |

|4 large Knorr vegetable or chicken bouillon cubes |

|4 large garlic cloves, minced |

|1 small yellow onion, diced |

|4 jalapeno peppers, seeded & diced (opt.) |

|1/2 c. cashew pieces or pine nuts (opt.) |

|1 tsp. black pepper |

|1 tsp. thyme |

|8 oz. grated parmesan cheese |

|Directions: Chop all the vegetables and, if possible, have water hot on another stove before starting. Remove the seeds and ribs|

|from Jalapeno peppers, so only the fresh flavor and color comes through with virtually none of the heat. Heat the oil. Sauté all|

|ingredients except the rice for 3-4 minutes. Add rice, stirring to coat with oil, and heat through about 1 min. Add 3 qt. water |

|and bring to a boil, making sure bouillon dissolves. Reduce to simmer, cover, and cook 25-30 minutes (depending on altitude). |

|Turn off heat and let stand, covered, 5 minutes more. Mix in parmesan and serve. [pic] |

|Suthwest Polenta |

|from Knapsack's Lou Argyres (serves 15) |

|Serve entrees with soup and dessert. |

|Ingredients: |

|6 cups polenta |

|1 yellow onion, diced |

|4 garlic large cloves, diced |

|4 jalapeno peppers, seeded and diced |

|½ cup olive oil |

|4 large Knorr vegetable or chicken bouillon cubes |

|1 tsp. black pepper |

|Ready Crisp bacon (optional) |

|10 oz. grated parmesan cheese |

| |

|Directions: Saute onions, garlic and jalapenos in olive oil in big pot. Add 4 qt. water, bouillon, and pepper. Bring to a boil |

|and add polenta slowly, stirring constantly. (Wear long sleeves and gloves because it splatters.) Cook until thickened, about 5 |

|minutes. Add parmesan. |

|[pic] |

|Soy Apple Curry |

|from Knapsack's Anne Muzzini (for 15 people for MS or S trip-adjust accordingly for differently rated trips and fewer |

|participants) |

|Serve entrees with soup and dessert. |

|Ingredients: |

|1 cup dried apples |

|2 cloves garlic |

|3 (3.5 oz) boxes mild S & B Golden Curry sauce mix (Safeway carries it) |

|8 vegetable broth cubes |

|1 ½ c. small cubed soy pieces (Whole Foods, Adventure Foods, Berkeley Bowl) |

|5 c. basmati rice |

|1 ½ c. chutney (packed in squeeze tubes or nalgene container) |

|1 cup each raisins, sweetened coconut, dry roasted peanuts for toppings |

| |

|Directions for Apple Soy Curry: Saute dried apple and garlic in olive oil. Add curry blocks, 5 bouillon cubes, soy bits, and |

|water. Cook rice with 2 ½ quarts of water and 3 of the bouillon cubes. Serve curry mix on rice. Garnish with toppings. [pic] |

|Sicy Thai Noodles |

|from JoJo Lauer (serves 15) |

|Serve entrees with soup and dessert. |

|Ingredients: |

|2 ½ Tom Yam broth cube (more or less - this is mildly spicy) |

|2 c. chunky peanut butter, stored in non-breakable jar |

|2 c. cooking sherry, packaged in Nalgene bottle with next 3 items |

|¾ c. soy sauce |

|½ c. seasoned rice vinegar |

|1 tsp. powdered ginger (or 2 ½ Tbsp. finely chopped fresh ginger) |

|7 or 8 6oz. pkg. Chuka Soba noodles |

|2 lb. snow peas, unwashed, wrapped in paper towel and stored in paper bag |

|15 green onions, unwashed, wrapped in paper towel and stored in paper bag |

|cilantro to taste |

| |

|Directions: Wash and chop the snow peas and green onions as desired. Bring 4 qt. water to boil. Add the Chuka Soba noodles and |

|cook until done, about |

|3-5 minutes. About 2 minutes into the cooking time, add the chopped snow |

|peas and green onions, or save for the end if you prefer them more al dente. |

|When the noodles are done, drain, reserving at least 1 cup of the liquid. While the noodles are cooking, smash the Tom Yam Cube |

|in a small bowl with a |

|fork. Add the peanut butter and mix well. Add about half of the |

|sherry/soy/vinegar/ginger mixture and mix well. Add the Tom Yam mixture to the cooked, drained noodles and vegetables and stir |

|over very low heat to melt the peanut butter. Add back the reserved liquid to thin the sauce as desired. |

|(The spice is spicy, so you might want to put in part and then offer |

|some mixed with peanut butter for those who want to add it separately for a |

|spicier version. Offer the leftover sherry mixture for folks to add more as well.) [pic] |

|Steve's Pesto al Pasta |

|from Roger Grissette and Charles Hardy (serves 15) |

|Serve entrees with soup and dessert. |

|Ingredients: |

|16 oz. olive oil |

|1 tsp. salt |

|1 cup (8 oz.) pine nuts or 1 cup almonds, finely diced |

|4 fresh cloves garlic, finely minced or 4 oz. crushed garlic from a jar source, (packed in a Tupperware or Nalgene container) |

|3-6 oz. dried basil |

|8 oz. parmesan cheese, grated |

|3 lb. linguine |

| |

|Directions: In small pot, mix ¾ of the oil with garlic, salt, basil, cheese, pine nuts, and almonds. For pasta, bring 3-4 quarts|

|water to full boil. Add pasta and simmer for 8-10 minutes (or until done). Drain pasta. Stir in pesto mixture, adding extra oil |

|if needed. [pic] |

|Tortellini with Pesto |

|from Carol MacFarlane (for 15 people for MS or S trip-adjust accordingly for differently rated trips and fewer participants) |

|Serve entrees with soup and dessert. |

|Ingredients: |

|3 lb. Trader Joe's dried tortellini (cheese filled, pesto filled, or eggplant filled) |

|2- 7oz. containers Monterey pesto sauce (in Nalgene pint bottle) |

|6 oz. Trader Joe's pine nuts |

|8 oz. parmesan cheese grated |

| |

|Tortellini with pesto Directions: Bring 3 quarts water to full boil. Add tortellini and simmer 15 minutes or until done. Drain. |

|Stir in pine nuts and pesto sauce. Serve with parmesan cheese as a garnish. [pic] |

|Veggie Chili |

|from Knapsack's Anne Muzzini (for 15 people for MS or S trip-adjust accordingly for differently rated trips and fewer |

|participants) |

|Serve entrees with soup and dessert. |

|Ingredients: |

|15 servings Veggie Chili, premixed (purchase at Whole Foods, Berkeley Bowl, or health food stores) |

|1 pint container freeze-dried corn (from Whole Foods, Berkeley Bowl) |

|6 oz. sun-dried tomatoes (Whole Foods, Berkeley Bowl, Trader Joes) |

|3 c. sour cream powder (Adventure Foods) |

|½ lb. cheddar cheese |

|Green onions and cilantro (packed in damp newspaper, will last 3 days) |

| |

|Directions for Veggie Chili- Boil 4 quarts water, adding dried corn, chili mix, and tomatoes. Cook and stir until re-hydrated. |

|Mix sour cream powder with 3/4 cups treated water, using a whisk. Grate cheese. Chop onions and cilantro. Serve chili with |

|topping choices. |

|Basecamp Favs |

|Gado Gado Noodles |

|serves 12-15 |

|24 oz. egg noodles |

|Boil noodles in large pot. |

|In fry pan, saute: |

|1 large onion, chopped |

|4 cloves garlic, minced |

|1 cup olive oil |

|1 cup sunflower seeds |

|Add while stirring (do not burn!) |

|1 cup peanut butter |

|In bowl, mix: |

|2 vegetable bouillon cubes |

|4 T. brown sugar |

|2 cups water |

|1 cup vinegar |

|1 cup soy sauce |

|Add to peanut butter mixture, heat thoroughly. Drain pasta before it gets mushy. Pour peanut mixture over pasta and stir well. |

|Garnish with 1 bunch chopped scallions |

|Thai Vegetable Stir Fry |

|serves 12 |

|3 pkg. Peanut Sauce Mix (A Taste of Thai) |

|3 cans lo-cal coconut milk |

|3 T. oil |

|4 carrots, peeled and sliced |

|2 lbs. broccoli, chopped |

|1 large onion, chopped |

|1 can sliced water chestnuts |

|12 servings basmati rice |

|Cook rice in separate pot. Mix Peanut Sauce and coconut milk in small saucepan. Bring to a boil for 5 minutes, stirring. Remove |

|from heat and set aside. In medium pot, heat oil over medium heat. Add all vegetables. Stir fry for 5 minutes until |

|tender/crisp. Pour sauce over top, mix together well. Serve over hot rice. |

|Chinese Stir Fry |

|serves 20 |

|20 servings instant rice (white or brown) |

|4 lbs. tofu |

|6 carrots, sliced |

|4 yellow squash or zucchini, sliced |

|2 bunches green onions, chopped |

|2 heads broccoli |

|bamboo shoots, 3 cans |

|sliced water chestnuts, 3 cans |

|garlic, 2 cloves chopped |

|baby corn, 2 cans |

|1/2 cup sesame oil |

|soy sauce, 1 small bottle |

|Stir-Fry Seasoning Mix |

|(Other vegetable choices: mushrooms, cauliflower, bean sprouts, pea pods) |

|Cook rice in medium pot. Slice tofu into 1" cubes and saute in sesame oil in large pot or wok. Start adding vegetables in this |

|order: garlic, broccoli, carrots, squash, onions. Add stir-fry seasoning and 1/2 cup soy sauce. Drain and add bamboo shoots, |

|water chestnuts, baby corn. Serve with rice and pass the soy sauce |

|Stir-Fry II |

|Same as Chinese Stir Fry, but instead of using Stir Fry Seasoning Mix, marinate tofu (start early in the day if possible) in the|

|following marinade: |

|1 cup tamari or soy sauce |

|3 T. rice vinegar |

|2 T. grated fresh ginger |

|3 cloves garlic, pressed |

|2 T. sesame oil |

|2 T. red vinegar |

|Mushroom-Tofu Pilaf |

|serves 6 |

|3/4 tsp. onion powder* |

|1/2 tsp. granulated garlic* |

|1/4 cup bell pepper flakes* |

|3 T. vegetable bouillon |

|3 cups instant brown rice |

|1/2 tsp. each salt & pepper |

|3 cups water |

|6 oz. tofu, diced |

|4-oz. can sliced mushrooms, drained |

|*One chopped onion, 2 cloves minced garlic and one chopped bell pepper can be substituted if you can use fresh ingredients.) |

|Before trip, mix together onion and garlic powder, pepper flakes, bouillon, salt, pepper and rice. Store in plastic bag or |

|container. In camp, boil water in large saucepan. Stir in dry rice mixture, tofu and mushrooms and bring to boil. Remove from |

|heat, let stand 5 minutes. Fluff with fork and serve. |

|Moroccan Couscous |

|serves 16 |

|5 cups couscous |

|1/2 cup dried chives |

|3 T. curry powder |

|12 cloves garlic, pressed |

|30 sundried tomatoes, diced |

|1 cup pine nuts |

|Note: Other vegetables, such as celery, peppers, onions, squash, etc. can be added. |

|You can pre-soak the tomatoes to make them softer, but be sure to use the soaking water as part of the stock for this dish. Add |

|all ingredients except pine nuts to 10 cups of water. Bring to a boil and cook 1-2 minutes. Turn off heat, cover and let sit |

|5-10 minutes. Fluff with a fork, top with pine nuts, and serve. |

|Spanish Rice |

|serves 16 |

|At home, premix: |

|12 servings Spanish rice mix (such as Uncle Ben's) |

|1 oz. tomato flakes |

|1 oz. tomato powder |

|1 oz. pepper flakes |

|1 T. cumin |

|In camp, saute in oil: |

|2 medium onions, chopped |

|4 cloves garlic, minced |

|Add premix, 8 cups of water, bring to a boil. Simmer until rice is done. |

|Add: |

|1 can diced green chilis |

|1 can sliced black olives |

|1 cup shredded jack cheese |

|salt, pepper, cumin to taste |

|Corn Chowder |

|serves 16 |

|At home, premix: |

|3/4 lb. freeze-dried corn |

|1/2 lb. dried sliced potatoes |

|1/4 lb. dried carrot slices |

|2 tsp. onion flakes |

|2 tsp. parsley flakes |

|2 T. dill weed |

|1/2 cup cornmeal |

|1/4 cup flour |

|dried milk to make 1 quart |

|4 T. vegetable bouillon |

|In camp, pour 10 cups boiling water over premix ingredients. Let sit for 30 minutes, stirring occasionally to rehydrate |

|vegetables. |

|Add: |

|6 T. butter or margarine |

|1 cup cheddar cheese, grated |

|Bring to boil slowly, adding water (6-8 more cups) to achieve thick consistency. |

|Rainbow Pasta Salad |

|serves 20 |

|1-3/4 lb. rainbow pasta, boiled and drained |

|3 tomatoes, chopped |

|1/2 lb. mushrooms, chopped |

|1 can sliced ripe olives, drained |

|1 can artichoke bottoms, chopped |

|5 stalks celery, sliced |

|1 bunch green onions, sliced |

|1 broccoli crown, chopped |

|1 head cauliflower, chopped |

|1 cup pine nuts |

|1 small bottle Italian dressing |

|1/2 cup Parmesan cheese |

|Mix well and serve hot or cold |

|Mushroom Risotto |

|serves 12 |

|At home, premix: |

|2 oz. onion flakes |

|1 oz. pepper flakes |

|5 bay leaves |

|1 1/2 tsp. salt |

|1/2 tsp. black pepper |

|1 1/2 tsp. garlic granules |

|3 oz. dried mushrooms |

|2 T. vegetable stock powder |

|Rehydrate premix in 5 cups hot water (add more water if needed). |

|In large skillet, heat: |

|   1/4 cup olive oil |

|Add at little at a time: |

|   1/2 tsp. paprika |

|   1 cup TVP (rehydrated with 1 cup boiling water) |

|Stir constantly, until lightly browned. Add premix and heat through. |

|Meanwhile, cook 2 1/2 cups instant brown rice |

|Add rice to skillet and mix well. |

|Wild Rice Pilaf |

|serves 12 |

|At home, premix: |

|Instant Brown/Wild Rice to serve 12 |

|1 oz. dried carrot slices |

|1 oz. dried green onions |

|2 T. marjoram |

|1/2 tsp. thyme |

|1/4 tsp. black pepper |

|2 oz. freeze-dried green beans |

|1 oz. dried celery slices |

|1 T. garlic granules |

|1/2 T. rosemary |

|2 T. salt |

|3 T. vegetable stock powder |

|In camp, add 10 cups water to premix in large pot. Heat to boiling, reduce heat and simmer until rice is tender. Add more water |

|as necessary. |

|Just before serving, add: |

|1 jar marinated artichoke hearts (with liquid) |

|1 cup slivered almonds, roasted |

|Pinto Chili |

|serves 12 |

|At home, premix: |

|1/2 lb. freeze-dried pinto beans |

|2 oz. dried onion flakes |

|2 cups bulgur wheat |

|3 T. chili powder |

|2 T. oregano |

|2 oz. tomato powder |

|2 T. garlic granules |

|1 oz. pepper flakes |

|1/2 cup cornmeal |

|2 T. cumin |

|1 1/2 tsp. salt |

|Add premix to 10 cups water in large pot. Rehydrate 15 minutes, then heat to serving temperature. Add additional water if |

|necessary. |

|Tempeh Mock Chicken Salad |

|serves 16 |

|32 oz. tempeh, diced and steamed for 10 minutes |

|2/3 cup mayonnaise |

|4 stalks celery, chopped |

|1 small onion, chopped |

|1 cup dill pickle, chopped |

|1/3 cup parsley, chopped |

|2 T. prepared mustard |

|2 T. tamari (soy) sauce |

|1/2 cup nutritional yeast |

|Mix ingredients. |

|If desired, serve on: |

|ettuce leaves |

|Optional garnish with: |

|radishes |

|olives |

|sliced tomatoes |

|Grilled Portabello Sandwiches |

|1 portabello mushroom per person (at least) |

|mayonnaise |

|mustard |

|ketchup |

|cheddar cheese slices |

|lettuce |

|whole wheat hamburger buns |

|In skillet, grill mushrooms in butter (mushroom caps may be sliced or left whole). Serve on buns. Campers add condiments. |

|Goulash |

|Serves 6 |

|1.5 cup elbow macaroni |

|.75 cup bulgur |

|1 chopped onion |

|2 cloves minced garlic |

|28 oz stewed tomatoes |

|14 oz kidney beans. |

|Cook macaroni according to package directions. |

|Sauté bulgar in oil for 2 minutes. Boil in 2 cup water for 15-20 minutes) |

|In a large pot, saute onion and garlic until tender, then stir in the stewed tomatoes and kidney beans. |

|Add cooked bulgur and macaroni. Simmer 20 minutes. Salt and pepper to taste |

|Szechwan Cashew Stir Fry |

|Serves 12 |

|2 pkg tempeh |

|2 tofu blocks (or 2 cans of chicken breast) |

|1 diced onion |

|8 oz raw cashews |

|1 T garlic |

|8 oz bag sugar pod peas |

|1 tsp ginger |

|4 carrots |

|juice of 1 lime |

|1 bottle low sodium teriyaki sauce |

|Chop vegetables, tempeh, tofu to bite size. Combine all. Cook until vegetables are tender. |

|Red Beans and Rice Plus |

|Serves 10 |

|3 bags Mahatma Red Beans and Rice |

|3 medium large onions |

|3 large green peppers |

|2 packages sliced Bite Size Butter Ball turkey sausage |

|AND/OR fresh or canned drained chopped tomatoes |

|Brown sausage very well in butter or oil. Saute peppers, onions and tomatoes. Cook Red Beans and Rice according to package |

|directions. Fold in vegetables and sausage. |

|Herbed Quinoa Pilaf |

|Serves 12-15 |

|4 cup quinoa |

|4.5 cup water |

|3/4 tsp salt |

|6 T olive oil |

|3 T lemon juice 1.5 cup pine nuts, lightly toasted |

|1.5 cup chopped fresh basil |

|3/4 cup chopped red onion (optional) |

|Place quinoa in large pot with water and salt. Bring to boil. Reduce to medium low heat, and simmer until water is absorbed and |

|quinoa is tender (about 20 minutes). Transfer to larger bowl. Fluff with fork. |

|Add oil, lemon juice. Cool to room temperature. Add pine nuts, basil and onion. |

|Barbara's Stove Top Lasagna |

|12-16 healthy servings, 2 large pans |

|1 28 oz can crushed tomatoes |

|1 28 ox can diced tomatoes |

|1 bell pepper, chopped |

|3 large onions, chopped |

|1 garlic bulb (all cloves), minced |

|2-3 bay leaves |

|2-3 teaspoons basil |

|2 teaspoons oregano |

|pepper to taste |

|4-6 bouillon cubes |

|1 teaspoons salt |

|2 eggs |

|1 lb frozen chopped spinach, thawed and drained |

|24 oz cottage cheese |

|8 oz Parmesan cheese, grated |

|1.5 lb mozzarella cheese, grated or sliced |

|24 oz pasta (penne, fusilli, bowtie, etc - your choice) |

|Sauce: Saute onion, bell pepper and garlic in oil. Stir in cans of tomatoes, bay leaf, basil, oregano and pepper. Add bouillon. |

|Simmer 20 minutes. |

|Cook pasta. |

|Combine spinach, eggs, cottage cheese, 1/2 cup Parmesan cheese, salt and pepper to taste. Heat for five minutes. |

|Assemble in rectangular lasagna type pans in layers: 1/3 sauce, 1/3 pasta, 1/2 spinach mix, 1/2 mozzarella, 1/2 cup Parmesan, |

|1/3 sauce, 1/3 pasta, remaining filling. Top with remaining pasta, sauce, Parmesan and mozzarella. |

|Cook on stove to melt cheese (cover with foil) |

|Mixed Vegetable Curry with Couscous and Dhall |

|Serves 12 |

|Mixed Vegetable Curry |

|3 T oil |

|9 garlic cloves, minced |

|1 T cinnamon |

|1½ t ginger powder |

|1/4 C curry powder |

|2 t salt |

|4 onions, chopped |

|6 carrots, sliced into half-moons |

|2 sweet potatoes, cubed |

|4 white potatoes, cubed |

|1 cauliflower, cut in florets |

|1½ C water |

|1 small can diced tomatoes (split large can with dhall) |

|1 C currants |

|2 T sugar |

|Dhall |

|2 C lentils |

|5 C water |

|2 t curry powder |

|1½ t salt |

|2 T oil |

|2 onions, diced |

|3 garlic cloves, minced |

|1½ T curry powder |

|1 small can diced tomatoes |

| |

|Curry |

|Heat oil in pot. Add spices, cook on low for a couple minutes, don't burn. Add onions and saute until translucent. Add carrots |

|and cook several minutes. Add potatoes and cook a few more minutes. Add cauliflower, stir well, then add water, cover, and |

|simmer 20 min, stir occasionally. When potatoes are tender but not completely cooked, add tomatoes and currants. Simmer covered |

|for 10-15 min. |

|Couscous |

|Make according to package. Ok to add some curry powder. |

|Dhall |

|Soak lentils ahead of time for quicker cooking (or cook in a pressure cooker) |

|In large pot, cook lentils until tender, drain when done. |

|Saute onions, garlic, and curry powder in oil until onions are golden brown, stir continuously. |

|Mix lentils with onions and gently heat. Stir in tomatoes. Season with salt. If needed, thin with liquid drained from lentils or|

|plain water. |

|Condiments: |

|coconut, 1C |

|Plain yogurt 1-2 C |

|hot sauce |

| |

| |

| |

|Andouille and Summer Garden Stew with Polenta |

|Serves 12 |

|1-2 lbs vegetarian sausage, spicy |

|2 onions, diced |

|4 zucchini, sliced in rounds |

|4 yellow squash, sliced in rounds |

|1 eggplant, cut in small chunks |

|6 mixed peppers in strips |

|2 large cans or jars pesto flavor spaghetti sauce |

|1 C pesto or equivalent |

|1½ C parmesan cheese |

|Note: if unable to find veggie sausage, then buy some meat sausage and make a meat version and veggie version of the stew. |

|Saute sausage. Add onion, cook til translucent. Add rest of vegetables, cook 15 min. |

|Add pesto, Parmesan, spaghetti sauce, and simmer, use the heat diffuser. |

|Prepare polenta. Serve stew over polenta. |

|Pasta Shells with Lemon Vinaigrette |

|serves 12 |

|24 jumbo pasta shells, cooked and drained |

|Filling |

|3 cups ricotta cheese |

|2 chopped scallions |

|4 T. grated lemon peel |

|black pepper |

|1 cup very finely chopped almonds |

|Lemon Vinaigrette Dressing |

|1/2 cup lemon juice |

|4 T. olive oil |

|2 tsp. Dijon mustard |

|4 T. chopped fresh parsley |

|2 T. basil |

|2 cloves garlic, very finely minced |

|When pasta is done, drain well, rinse under cold water, drain well again. Toss shells with dressing to coat, reserving some |

|dressing. Stuff shells with filling mixture. Arrange on a serving platter. Drizzle each with some of the remaining dressing. |

|Garnish with Parmesan cheese |

| |

|Ratatouille |

|serves 12-15 |

|1/4 cup olive oil |

|2 chopped onions |

|1 green pepper, chopped |

|1 red pepper, chopped |

|6 garlic cloves, minced |

|2 zucchini, sliced |

|2 eggplants, peeled and diced |

|Saute onions and garlic in olive oil. Add peppers, zucchini and eggplant. |

|Add: |

|2 - 28-oz. cans crushed tomatoes and juice |

|1 large can tomato sauce |

|1 tsp. each oregano, basil, marjoram. |

|Simmer until eggplant is soft. The longer it cooks, the more the flavors meld. This can also be served cold as a salad or pita |

|bread filler. |

|For 8 servings: |

|1 large onion, chopped |

|2 cloves garlic, minced |

|1 green and 1 red pepper, chopped |

|1 zucchini |

|1 eggplant |

|1 28-oz. can crushed tomatoes and juice |

|1 large can tomato sauce |

|Red, Gold, Black and Green Chili |

|serves 12 |

|1.5 cup bulgur (uncooked) |

|1.5 cup hot water |

|3 28 oz cans tomatoes |

|9 T olive oil |

|6 cloves chopped garlic |

|4 chopped onions |

|4 chopped bell peppers |

|3 tsp cumin |

|3 tsp chili powder |

|2 14 oz cans corn |

|2 14 oz cans kidney beans |

|2 14 oz black beans |

|1+ T Tabasco |

|Place bulgur, hot water and 2 cups juice from tomatoes in small pot. Cover and bring to boil on high heat. Lower heat and simmer|

|gently. |

|While bulgur cooks, chop vegetables. Heat olive oil in large pot. Saute onion, garlic, cumin, chili powder, Tabasco. |

|When onions are soft, add pepper and sauté 2 to 3 minutes longer. Add tomatoes. Stir in corn and beans. Heat over low heat. Add |

|bulgur when it is cooked but still chewy. Cover and simmer for a few minutes. Salt to taste. |

|Serve with additional Tabasco, chopped cilantro and grated jack cheese |

|Pasta e Fagioli |

|(Bean & Pasta Soup) |

|serves 16 |

|At home, premix: |

|1 lb. freeze-dried navy beans (not dried) |

|1/4 cup dried parsley |

|2 oz. tomato powder |

|1 T. oregano |

|1 T. basil |

|At camp, saute in large pot: |

|6 T. olive oil |

|2 onions, chopped |

|4 carrots, sliced |

|4 celery stalks, sliced |

|4 zucchini, sliced |

|2 cloves garlic, minced |

|1 lb. spinach, coarsely chopped |

|Add 28-oz. can plum tomatoes and the premix, and water to proper consistency. |

|Meanwhile, boil 1 1/2 lb. ziti or spiral pasta |

|Drain and stir into soup. Serve with Parmesan cheese |

|Bean Burritos with Nachos |

|serves 16 |

|2 dozen flour tortillas |

|3 pkg. instant refried beans (Fantastic Foods) |

|Buritos |

|Prepare beans according to package directions. Warm tortillas. |

|Serve buffet-style with the following, arranged attractively: |

|1 1/2 lb. jack cheese, grated |

|1 large onion, chopped |

|5 tomatoes, chopped |

|2 cans sliced black olives |

|1 can jalapenos |

|2 cans green chilis, sliced |

|Nachos |

|1 cup sour cream |

|1 pkg. taco seasoning |

|1 cup nacho cheese sauce |

|Mix and serve with 1 large bag tortilla chips |

|Spaghetti Primavera |

|serves 16 |

|At home, premix: |

|1 oz. dried onion flakes |

|2 tsp. garlic granules |

|2 tsp. salt |

|1/2 tsp. pepper |

|1 T. basil |

|3 oz. freeze-dried zucchini |

|1 oz. dried mushroom slices |

|1 oz. pepper flakes |

|2 oz. tomato powder |

|1 oz. tomato flakes |

|1 oz. dried green onions, sliced |

|1/3 cup dried parsley |

|Boil 2 lb. linguini. In separate pot, cover premix with water and heat until vegetables are tender, adding more water if |

|necessary. Add tamari. Drain pasta and mix with vegetables. |

|Serve with Parmesan cheese |

Recipes & Resources | Salads

Basecamp Favs

Cabbage-Jicama Salad

serves 6

• 1/2 small green cabbage, chopped

• 1/2 tsp. salt

• 1 small jicama, peeled and chopped

Dressing

• 1/2 cup soymilk

• 1 T. canola oil

• 2 T. lemon juice

• 4 tsp. onion powder

Mix cabbage with salt, let sit at least 15 minutes. Add jicama and dressing. Mix thoroughly.

Jicama Orange Salad

serves 8

• 6 large navel oranges

• 1 large jicama

• 1 head iceberg lettuce

• 1 bottle sweet vinagrette dressing

Remove skin from jicama and slice into matchsticks. Peel oranges, separate into sections and cut into small pieces. Arrange atop layers of lettuce. Serve with dressing

Chinese Salad

serves 16

• 2 heads Chinese cabbage (napa) , chopped

• 10 green onions, sliced

Dressing

• 1 cup oil

• 6 T. honey

• 1/4 cup soy sauce

• 1/2 cup wine vinegar

Mix dressing and toss with cabbage and:

• 24 oz. chow mein noodles

• 8 oz. slivered almonds

• 1 cup sesame seeds

Broccoli Salad

serves 12

• 4 large broccoli crowns

• 1 red onion, sliced into rings

• 1 cup mayonnaise

• 1/2 cup sugar

• 1/3 cup vinegar

• 3/4 cup sunflower seeds

• small jar Bacos

Cut broccoli florets into bite-size pieces, place in serving bowl. In separate small bowl, stir sugar and vinegar until sugar dissolves. Add mayonnaise and mix well. Pour dressing over broccoli. Toss with seeds. Serve with Bacos as accompaniment

Spinach Salad

serves 8

• 2 bags fresh spinach (1 lb.)

• 1 red onion

• Dressing:

• 1/4 cup sesame oil

• 1/4 cup soy sauce

• 1/4 cup vinegar

• 1/4 cup sesame seeds

• 3 T. sugar

• 1 clove garlic

Slice red onion into thin rings and toss with spinach. Make dressing and pour over spinach. Toss well.

Crunchy Bean Salad

serves 6

• Kidney beans, 1-lb. can

• Wax beans, 1 can

• 1/2 cup diced celery

• 1/2 cup sliced stuffed olives

• 2 chopped scallions

• 1/3 cup mayonnaise

• 2 T. vinegar

Mix mayonnaise and vinegar. Pour over vegetables and mix well.

Caesar Salad

serves 12-15

• 2 large heads romaine

• 1 box croutons

• 1 bottle caesar dressing

Romaine lettuce keeps well if you pamper it--keep it cool and minimize handling. Expect to discard at least 1/3 of the outer leaves if you serve it at the end of the week, so pack 3 heads to produce enough salad for 12.

Layered Salad

serves 12-15

• 1 head iceberg lettuce, shredded

• 1 head red leaf lettuce, shredded

• 1 large onion, chopped

• 1 celery heart, chopped

• 2 large carrots, shredded

• 1 can black olives, drained

• 1/2 bottle Bacos

• 1 bottle Ranch dressing

Layer all ingredients as listed, in attractive display. Present to group, then toss before serving.

Marrakesh Lentil Salad

serves 12-15

• 2 cans lentils (or cook 1 lb. dry lentils)

• 1/2 cup diced celery

• 1/2 cup diced red pepper

• 1/4 cup minced onion

• 1/2 cup chopped parsley

Dressing:

• 1/3 cup olive oil

• 3 T red wine vinegar

• 1 T Dijon mustard

• garlic salt, thyme to taste (at least 1/2 tsp. each)

If using dry lentils, follow package directions to prepare. Allow to cool before adding other ingredients.

Creamy Coleslaw

serves 20

This recipe is from The Original Pantry in downtown Los Angeles.

• 2 large heads cabbage, very finely chopped

Dressing:

• 1 1/2 cups mayonnaise

• 6 T. sugar

• 3 T. white wine vinegar

• 2/3 cup oil

• 1/4 tsp. garlic powder

• 1/4 tsp. onion powder

• 1/4 teaspoon dry mustard

• 1/4 teaspoon celery salt

• dash black pepper

• 1 tsp. salt

• 2 T. lemon juice

• 1 cup milk (fresh or reconstituted dried)

Blend together mayonnaise, sugar, vinegar and oil. Add other dressing ingredients and mix well. Toss with cabbage

Easy Coleslaw

serves 12-15

• 1 head green cabbage, shredded (may add some red cabbage for more color)

• 2 carrots, shredded

• 1 onion, minced

• 1 bottle coleslaw dressing

Nutty Tuna Salad

serves 12-15

• 3 stalks celery, chopped

• 6 scallions, chopped

• 2 large cans white tuna in water, drained well

• 8 oz. pecan pieces

• 1 cup mayonnaise

OK, carnivores. Here's a delicious salad using fish meat. Makes great sandwiches, or serve on lettuce

Jicama Salad

serves 8-10

o 1 medium jicama, peeled and cut in to 1/4 inch thick, bite sized pieces

o 2 oranges, thinly sliced

o 1 medium red or sweet onion thinly sliced

o 1/4 cup mined cilantro

o 1/2 cup seasoned rice wine vinegar

Mix and allow to stand at least 2 hours.

Greek While Bean Salad

serves 6

Mix together:

o 2 cans white beans, drained

o 1 cucumber, peeled and diced

o 1/2 cup crumbled feta cheese

o 1/2 cup chopped, pitted Kalamata olives

Whisk together for dressing:

o 1/4 c wine vinegar

o 1/2 cup live oil

o 1 T Dijon mustard

o 1 tsp dill weed

o 1/2 tsp pepper

Pour dressing over beans and mix together. Serve with crackers or pita chips

Simple Santa Fe Salad

serves 8-10

o 20 oz can unsweetened crushed pineapple with juice

o Small green or red cabbage, grated

o 1/4 cup sesame seeds

o 3/4 cup toasted almonds, chopped

Mix together and serve.

Collard Greens Slaw

Serves 12-15

• 3/4 c white vinegar

• 1/4 c olive oil

• 1 tablespoon each sugar, dry mustard, celery seed

• 2 teaspoons sweet paprika

Combine for dressing. Add salt and pepper if desired.

o 2 large bunches of collard greens (about 2 lbs), thick stems trimmed, leaves halved lengthwise, then thinly sliced

o 8 cups thinly sliced Napa cabbage (1 head)

o 4 cups grated carrots (about 6-8 large)

Combine collard greens, cabbage and carrots in large bowl. Pour dressing over, toss to coat. Season with salt and pepper. Toss occasionally (greens will wilt/weep over time). Prepare at least one hour before serving.

Napa Cabbage Salad

Serves 12

• 1 cup almond slivers

• 3 packages ramen noodles

• 1 red cabbage

• 3 bunches green onions

• 1 bottle balsamic vinaigrette dressing

Chop cabbage, onions. Cook and drain noodles. Mix all the ingredients and serve

Chinese Cabbage Salad

• 1 red or green cabbage (medium size will serve 4)

• 4 green onions

• 1 package ramen noodles

• 1/4 cup sunflower seeds

• 3 tablespoons slivered or sliced almonds

• 2 tablespoons sesame seeds

Dressing:

o 1/3 cup vegetable oil

o 2 tablespoons cider vinegar

o 1/2 package ramen seasoning pack

o 1/4 cup water

Mix dressing ingredients. Taste and adjust, if necessary. Slice cabbage and onions. Break up dry ramen noodles. Mix cabbage, onions, ramen noodles, nuts/seeds. Pour dressing over salad. Mix, add salt and pepper if desired, serve

Curried Corn

Serves 4

• 2 tablespoons oil

• 1 bunch scallions, chopped

• 1 bell pepper, chopped

• 1.5 lb corn (rehydrated or thawed)

• 1 tablespoon curry powder

• 2 tomatoes, chopped

Saute onion, pepper, corn, oil. Add tomatoes and curry powder. Heat. Serve as side dish or in burritos

Waldorf Salad

serves 10

• 5 large apples, chopped

• 2 cups celery, chopped

• 1 cup raisins

• 1 cup walnuts, chopped

• 1 cup mayonnaise

• 1 T. lemon juice

• 1 can pineapple, crushed (optional)

Mix mayonnaise and lemon juice. Add to other ingredients and toss.

|Recipes & Resources | Dinner | White Meat Entrees |

|  |

|Chicken and Gravy on Potatoes |

|from Carol MacFarlane (for 15 people for MS or S trip-adjust accordingly) |

|Serve entrees with soup and dessert. |

|Ingredients: |

|4 7oz. foil packets white meat chicken |

|2 c. dehydrated peas (from 2 lb. frozen) |

|1 c. dried mushrooms |

|2 Tbsp. minced onion |

|6 pkg. roasted turkey gravy |

|3 8 oz. boxes Barbara's instant mashed potatoes |

|1 ½ c. milk powder |

|¾ c. butter or margarine |

| |

|Chicken and gravy on potatoes Directions: Rehydrate veggies by pouring 1 quart water into ziploc bag with chicken and veggies. |

|Close bag and let stand in safe place (ie, a pot). Add more water if necessary. For gravy, add gravy mix to 6 c. boiling water. |

|Simmer and stir. Add chicken and veggies to gravy. For potatoes, bring 3 quarts water to boil. Add butter to water, then |

|potatoes gradually, stirring to mix. Serve chicken and gravy over potatoes. (If there are vegetarians on your trip, serve them |

|veggies on potatoes, along with 2 cheese sticks.)[pic] |

|Cicken Ginger Curry |

|from Carol MacFarlane (for 15 people for MS or S trip) |

|Serve entrees with soup and dessert. |

|Ingredients: |

|4 7oz. foil packets of white meat chicken |

|9 chicken bouillon cubes (keep separate if there are vegetarians) |

|3½ cups dehydrated veggies: |

|1 c. peas (from 1 lb.frozen) |

|1 c. beans (from 1 lb.frozen) |

|1 c. dried mushrooms |

|½ c. red peppers |

|1/2 c. unsweetened coconut |

|1/2 c. golden raisins |

|minced onions |

|2 ½ Tbsp. curry powder |

|1 c. diced crystallized ginger |

|(Place veggies, ginger, and curry in quart or gallon sized Ziploc bag, leaving enough room to rehydrate) |

|8 oz. slivered or sliced almonds for garnish |

|4 ½ c. basmati rice |

|½ c. butter |

| |

|Directions for chicken ginger curry: Rehydrate veggies in Ziploc bags, by pouring in water to cover, 1 hour before serving, and |

|put in safe place (pot). Add more water if necessary. For basmati rice, bring 2 ¼ quarts water to full boil. Add butter and rice|

|and cook 12-15 minutes. Meanwhile, bring veggies to simmer. Serve veggies over rice to vegetarians. Add chicken and bouillon |

|cubes to veggies and bring to simmer. Serve chicken with veggies over rice. Serve almonds for garnish.[pic] |

|Chicken Ramen |

|from Knapsack's Alice Kulka (serves 15 women. Adapt as necessary.) |

|Serve entrees with soup and dessert. |

|Ingredients: |

|10 oz. freeze dried chicken (could use 12-16 oz. if big eaters) |

|4 oz. freeze dried veggie flakes (green and red peppers, tomato, onion) |

|2-4 oz. dried onion flakes |

|10 pkg. ramen noodles (could use 12 if lots of men) |

| |

|Directions: Package chicken with veggie flakes and onion. Package noodles with seasoning packets dumped in. Add chicken and |

|veggie mix to 14-16 cups water, depending on how much chicken and noodles are used. (It's better on the soupy side.) Boil and |

|cook until chicken is tender, about 10-20 minutes. Then add ramen noodles w/seasoning to pot. Cook 3 more minutes. Serve.[pic] |

|Sweet and Sour Chicken |

|from Knapsack's Kathie Brock (serves 15) |

|Serve entrees with soup and dessert. |

|Ingredients: |

|8 oz. freeze-dried chicken |

|5 pkg. sweet and sour sauce (from grocery store) |

|3 oz. dried celery, diced and packaged with next 2 items (from Alpine Aire) |

|2 oz. dried onion flakes |

|1 oz. dried pepper flakes (in bulk from Alpine Aire) |

|¼ lb. or more pineapple pieces, dried |

|¼ c. butter or margarine |

|24 oz. minute rice |

|small pkg. (4-6 oz.) Chow Mein Noodles |

| |

|Directions: Add hot water to chicken, vegetables, and fruit to just cover, and set aside to rehydrate for 15 minutes. Add sauce |

|mix to 5 cups water and heat over low flame so it doesn't burn, until thickened. Add drained chicken and veggies to sauce and |

|stir gently so it doesn't all turn to mush. For rice, bring 7 cups water with butter to boil and add rice. Stir to moisten, |

|cover, and set aside for 10 minutes. Serve chicken over rice, and garnish with noodles. [pic] |

|Turkey and Stuffing |

|from Knapsack's Carol Hake (serves 15) |

|Serve entrees with soup and dessert. |

|Ingredients: |

|8 oz. freeze dried turkey or chicken |

|4 pkg. Stove Top stuffing mix |

|¾ c. butter or margarine |

|8 oz. dried cranberries |

| |

|Directions: Add chicken, cranberries, and butter to 2¾ quarts water, bring to boil, and simmer until tender. Add stuffing and |

|let stand for 5 minutes before serving. |

|Basecamp Favs |

|Enchiladas in Mole Sauce |

|Serves 12 |

|(Vegetarian option can made separately in foil package) |

|corn tortillas, 3 per person |

|3 C dried black bean mix, rehydrated with boiling water, or 3 15-oz cans black beans, heated and mashed |

|1 1/2 lb Monterey Jack cheese, grated |

|2 10-oz cans chicken |

|mole sauce: |

|4 oz jarred mole sauce |

|1 onion, minced very fine |

|4 garlic cloves, roasted, then peeled and mashed |

|1 large can crushed tomatoes |

|1 C vegetable broth |

|2 oz Mexican chocolate |

|¼ C sugar |

|½ t salt |

|1 t cloves |

|1 t cinnamon |

|½ t oregano |

|½ t allspice |

|Saute onions, add prepared garlic, add mole and broth, mix well to get out lumps. Add chocolate, mix well again. Add tomatoes |

|and all rest of ingredients. |

|Meanwhile, the beans and cheese have been prepared. Oil the inside of the Dutch oven, spoon in a layer of sauce, place a layer |

|of tortillas, layer on beans, cheese, and chicken, continue until you have enough to feed 12 people, then end with a layer of |

|tortillas, sauce, and cheese. Bake about 30 min. If no Dutch oven, then use the largest baking pans, cover with foil, and roast |

|on top of stove using heat diffusers or griddle underneath. |

|Recipes & Resources | Desserts |

|  |

|Blind Dates |

|Ingredients |

|11 pitted dates |

|4 Ounce-packages cream cheese |

|11 pecan halves |

|Serves: 2 |

|Best eaten on the first night out, before the cream cheese warms. |

|In Camp: Cut the dates in half lengthwise, squeeze a generous dollop of cream cheese into the cavity, and settle a pecan firmly |

|atop the cream cheese. Repeat. [pic] |

|Chocolate Bars |

|1 oz. per person |

|Try Ghiradelli Bittersweet or Semi-Sweet (4 oz. bars) or find your favorite brand.[pic] |

|Coconut Cream Pie |

|from Knapsack's Kathie Brock  |

|Ingredients |

|1 c. (½ box) graham crackers, crushed to crumbs |

|¼ c. sugar, packaged with cracker crumbs |

|2 envelopes (1 small box) Dream whip |

|2 pkg. vanilla instant pudding, combined with Dream whip |

|¼-½ c. margarine (in liquid form) |

|6 oz. shredded coconut, toasted in oven until browned, then cool |

| |

|Directions: For crust, add butter to crust mix, mix well, then press firmly to sides and bottom of baking pan. For filling, whip|

|filling mix vigorously with 3 ½ cups treated water until fairly thick and fluffy, then fold in coconut. Pour filling into crust,|

|chill or just let sit.[pic] |

|Decadent Pudding |

|Ingredients |

|1 instant pudding (chocolate can't be beat) |

|powdered milk |

|1/4 Cup crushed peanuts |

|1/2 Cup Oreo cookies, crumbled |

|3 Ounces Kahlua (optional) |

|3 Ounces chocolate syrup |

|Serves: 4 |

|At Home: Package the pudding mix and correct amount of powdered milk in a heavy-duty freezer zipper-lock bag with directions |

|from pudding packaging. Package nuts and cookies in separate bags. |

|In Camp: While preparing the main meal, add the correct amount of cold water to pudding mix, add liqueur, zip bag closed, and |

|shake well. Put crumbled cookies into individual cups, pour pudding mixture over the top, and allow to set. Warm chocolate syrup|

|bottle in the water being heated for coffee or hot chocolate, then drizzle syrup over pudding. |

|[pic] |

|Fruit Cobbler |

|Ingredients |

|12 Ounces dried fruit |

|2 Teaspoons brown sugar |

|1/4 Teaspoon cinnamon |

|1 3/4 Cups apple-cinnamon pancake mix |

|3 1/2 Cups water |

|Serves: 4 |

|At Home: Package diced dried fruit with brown sugar and cinnamon. Package pancake mix in a zipper-lock plastic bag with |

|directions to add 1/2 cup water when preparing. |

|In Camp: Add the fruit mixture to 3 cups of water and bring to a boil. Reduce heat and simmer 8 to 10 minutes to soften fruit. |

|Add about 1/2 cup of water to the pancake mix and knead the bag to create a very stiff dumpling dough. Cut off a corner of the |

|bag and squeeze the dough onto the top of the hot fruit (make sure you have at least 2 inches of liquid in the pot). Cover and |

|continue to simmer until "dumplings" have cooked through, about 5 minutes. [pic] |

|Gasshopper Pie |

| from Jan Keith |

|  |

|Ingredients |

|2-3 cups chocolate Graham Crackers or plain chocolate cookies (crumbled, in Ziploc bag) |

|4 pkg. Pistachio flavored instant pudding (makes 8 cups) |

|2 pkg. milk powder-enough for 2 quarts |

| |

|Directions: Make pudding by whisking 7 cups treated water (not 8!) with pudding mix and milk powder. If it's too thick, add a |

|little more water. Place crumbled cookie crumbs in bottom of rectangular pan and cover with pudding. Let sit. OR simply spoon |

|cookie crumbs on top of individual servings of pudding.[pic] |

|Instant Pudding |

|Ingredients |

|4 packages (makes 8 cups) |

|Requires milk powder. Use 1 cup less water than called for. If it's too thick, add more water. |

|Jello Chocolate Silk Pie-2 packages |

|Requires milk powder and butter or margarine. |

|Jello Cheese Cake-2 packages |

|Requires milk powder and butter or margarine.[pic] |

|No-Bake Fudge Cookies |

|Ingredients |

|1 Cup brown sugar |

|3 Tablespoons powdered milk |

|1 1/2 Cups rolled oats |

|1/4 Cup walnuts or almonds |

|3 Tablespoons water |

|5 Tablespoons margarine |

|Serves: 4 |

|In Camp: Mix all ingredients together and eat.[pic] |

|Peanut Butter Cups |

|Ingredients |

|1/4 Cup margarine |

|3/4 Cup peanut butter |

|3/4 Cup graham cracker crumbs |

|1/2 Pound powdered sugar |

|1 1/2 Cups semi-sweet chocolate chips |

|Serves: 4 |

|At Home: Package the margarine and peanut butter in a zipper-lock freezer bag. Graham cracker crumbs and sugar go in a separate |

|bag, and chocolate chips occupy a third bag. |

|In Camp: Drop the plastic bag containing margarine and peanut butter into boiling water until the contents melt. Remove from |

|water and mix in sugar and crumbs. Press the batter into the bottom of a cook pot. Melt chips in their plastic bag in boiling |

|water. Pour the melted chocolate over the crust, and set aside for an hour, if you can wait that long. |

|[pic] |

|Shortbread Cookies |

|2 per person |

|Try Highland Pride brand (found at Trader Joe's) or Walker's brand.[pic] |

|Seet Torts |

|Ingredients |

|1 Tablespoon oil |

|1 package corn or flour tortillas |

|1/4 Cup brown sugar |

|1 Teaspoon cinnamon |

|1 Dash nutmeg |

|Serves: 6 |

|At Home: Package the brown sugar, cinnamon and nutmeg in a zipper-lock bag. |

|In Camp: Heat oil in a frying pan at medium heat. Brown one side of a tortilla in the butter, then flip it over. Sprinkle the |

|sugar and spice mixture across the top of the tortilla, cover the pan, and heat until the tortilla is crisp and the sugar melt. |

|Basecamp Favs |

|Pears Almondine |

|serves 12 |

|4 cans pears (6 cups drained) |

|1/2 cup orange marmalade |

|1/2 cup maple syrup |

|1/2 cup sliced toasted almonds |

|In skillet, toast sliced almonds in pat of butter. Remove from pan. In same pan, heat marmalade and maple syrup. Add pears, stir|

|to coat with sauce. Top with almonds. |

|Biscotti and Mocha Mousse |

|2 store-bought almond biscotti per person |

|Instant chocolate pudding; 1 pkg. = 8 half-cup servings |

|3 cups cold milk per pudding package |

|6 T. instant decaf crystals per pudding package |

|Prepare pudding according to package directions. Each person gets 2 biscotti and a dollop of mousse for dipping |

|Oranges Grand Marnier |

|serves 12 |

|4 cans Mandarin oranges |

|1/2 cup orange marmalade |

|4 T. orange liqueur (Grand Marnier) |

|Mix marmalade and liqueur, pour over oranges. Heat if it's a cold night. Serve with short bread cookies, 3 per person |

|Chocolate Crunch Squares |

|serves 15 |

|7 oz. chocolate-caramel candy bars, chopped into small pieces |

|3/4 cup semi-sweet chocolate chips |

|3 T. butter or margarine |

|3 cups crisp rice cereal with cocoa |

|1/2 cups raisins |

|Line an 11x17" baking pan with foil. Lightly grease foil. Stir chopped candy bars, chocolate chips and butter over low heat |

|until melted and smooth. Remove from heat and stir in cereal and raisins. Press into pan and let sit for 30 minutes. |

|No-Bake Eskimo Cookies |

|serves 10 |

|1 1/2 sticks butter (12 T.) |

|12 T. brown sugar |

|2 cups oatmeal |

|6 T. cocoa |

|1 tsp. vanilla |

|1 T. water |

|Mix all ingredients. Form into walnut-sized balls |

|Fruit Crisp |

|serves 6 |

|At home, premix: |

|1/4 lb. dried apples, peaches or pears |

|1/4 cup dried cherries, blueberries or cranberries |

|1 tsp. cinnamon |

|In another bag, combine topping ingredients: |

|1/2 cup quick-cooking rolled oats |

|1/3 cup whole-wheat flour |

|1/3 cup sugar |

|1/4 cup chopped toasted almonds |

|dash salt |

|In camp, pour fruit mixture into non-stick skillet. Add: |

|juice of 1/2 lemon |

|1 cup hot water |

|Let stand 10 minutes. Add more water a little at a time if necessary to rehydrate fruit. |

|Mix with topping: |

|3 T. butter or margarine |

|Spread topping over fruit. Cover and cook over low heat 20 minutes |

|Bourbon Balls |

|serves 6 |

|1/2 lb. vanilla wafers crushed fine |

|1 cup powdered sugar |

|2 heaping T. cocoa |

|1 cup nuts, chopped finely |

|1/2 cup white Karo syrup |

|1/4 cup bourbon |

|Mix all together. Powder hands with additional powdered sugar and roll mixture into balls, about the size of a walnut. |

|Black Bottom Pie |

|for 12 people |

|12 Oreo cookies, crushed |

|2 large pkg. chocolate instant pudding |

|milk (per pudding instructions) |

|1 pkg. M&Ms |

|Spread Oreos on bottom of pie pan. Mix pudding with cold milk. Pour over cookies. Decorate with M&Ms. |

|Banana Pudding |

|serves 12 |

|4 bananas, sliced |

|1 box vanilla wafers, crushed |

|2 large packages banana instant pudding |

|milk (per pudding instructions) |

|Spread vanilla wafers on bottom of pie pan. Cover with sliced bananas. Mix pudding with cold milk and pour over bananas. Set in |

|cool place. |

|Pineapple Lemon Cream Cheese Chiffon |

|serves 15 |

|2 large packets lemon jello |

|2 envelopes Dream Whip |

|1 16-20 oz can crushed pineapple |

|3 eight oz packages of cream cheese |

|Dissolve jello in boiling water. Add enough cold water to use only half the amount of water called for (for example, if the |

|packet says add 4 cups water total, you would add only two). Allow jello to set until thickened but not solid. Drain pineapple. |

|Add pineapple to jello and mix. Whip Dream Whip and fold into jello mixture. Cut cream cheese into small pieces and fold into |

|jello mixture. Let set. |

|Cobbler |

|1 package yellow cake mix |

|2 cans pie fruit |

|4-8 oz butter |

|Dump cake mix into Dutch oven. Dump fruit on top. Dot with butter. Cook with coals on top of Dutch oven. |

|Indoor S'Mores |

|Makes 36 bars |

|8 cups Golden Grahams cereal |

|6 cups miniature marshmallows |

|1.5 cups milk chocolate chips |

|1/4 cup light corn syrup |

|5 tablespoons butter or margarine |

|1 teaspoon vanilla |

|Butter rectangular pan (13 x 9 x 2). Measure cereal into large bowl. Heat 5 cups marshmallows, the chocolate chips, corn syrup |

|and butter over low heat until melted. Stir often. Remove from heat. Stir in vanilla and remaining cup of marshmallows. Press |

|into pan using buttered back of spoon (or hands). Let harden. Cut into bars |

|Cow Pie Cookies |

|Serves 15 (from NOLS Cookbook) |

|2 cups brown sugar |

|1/2 cup margarine |

|6 tablespoons whole powdered milk |

|8 tablespoons water |

|2 cups oatmeal |

|2 cups peanut butter (smooth or chunky) |

|1 cup nuts |

|1/2 cup chocolate chips |

|1 teaspoon vanilla |

|Mix sugar, margarine, powdered mile and water in a saucepan. Bring to boil. Reduce heat and boil 3 minutes, stirring to prevent |

|scorching. Remove from heat and stir in oatmeal, peanut butter, nuts, chocolate and vanilla. Drop spoonfuls onto a cool flat |

|surface. Let stand about 10 minutes. Works best in cooler weather. |

Recipes & Resources | Beverages

Sangria

• 1 5 Liter box Burgundy wine

• 8 lemons

• 8 apples

• 2 cups water

• 1/2 cup sugar

• 2 Cokes

Cut ends from lemons, slice into wheels, then slice wheels into sixths. Do the same with apples

Add to wine in a bucket.

Add cokes, sugar and water to taste.

|Recipes & Resources | Sauces |

|  |

|[pic] |

|Alfredo Sauce |

|Ingredients |

|4 Tablespoons powdered milk |

|2 Tablespoons margarine |

|2 Tablespoons flour |

|1/2 Cup grated parmesan cheese |

|1/2 Teaspoon dried basil or dill |

|1/4 Teaspoon garlic powder |

|1 Dash salt |

|1 Dash pepper |

|Serves: 2 |

|Add the powdered milk to the water and mix well (read the directions on the package because reconstitution can vary slightly |

|from product to product). Set aside. In a pot, melt margarine over low heat. Add the flour and stir until the mixture is smooth.|

|Add the reconstituted milk and stir constantly to prevent burning. Cook over low heat until the sauce is thick enough, usually |

|about 5 minutes. Add remaining ingredients and stir until well mixed. Remove from heat and add salt and pepper to taste.[pic] |

|Cheese Sauce |

|Ingredients |

|4 Tablespoons powdered milk |

|1 Cup cold water |

|2 Tablespoons margarine |

|2 Tablespoons flour |

|3/4 Cup cheese, cubed or grated |

|Serves: 2 |

|Add the powdered milk to the water and mix well (read the directions on the package because reconstitution can vary slightly |

|from product to product). Set aside. In a pot, melt margarine over low heat. Add the flour and stir until the mixture is smooth.|

|Add the reconstituted milk and stir constantly to prevent burning. Cook over low heat until the sauce is thick enough, usually |

|about 5 minutes. Add your favorite cheese just before removing the pot from the heat. Stir until the cheese is melted, but be |

|careful: Cheese burns easily. Add salt and pepper to taste. |

|[pic] |

|Curry Sauce |

|Ingredients |

|1 Tablespoon olive oil |

|1 Tablespoon flour |

|2 Teaspoons onion flakes |

|2 Teaspoons curry powder |

|1/2 Teaspoon salt |

|1 Cup water |

|1/4 Cup dried apples, chopped |

|1/4 Cup raisins |

|1 Teaspoon brown sugar |

|Serves: 2 |

|Heat the oil and flour over low heat, stirring constantly until the mixture is smooth. Add spices, water, fruit and sugar. Bring|

|to a boil and simmer until apples are tender. Rice, couscous, or bulgur will never be the same. [pic] |

|Gravy |

|Ingredients |

|4 Tablespoons powdered milk |

|1 Cup cold water |

|2 Tablespoons margarine |

|2 Tablespoons flour |

|1 Teaspoon onion flakes |

|1/4 Teaspoon garlic powder |

|1 1/2 Tablespoons soy sauce or tamari, or 1 bouillon cube |

|Serves: 2 |

|Add the powdered milk to the water and mix well (read the directions on the package because reconstitution can vary slightly |

|from product to product). Set aside. In a pot, melt margarine over low heat. Add the flour and stir until the mixture is smooth.|

|Add the reconstituted milk and stir constantly to prevent burning. Cook over low heat until the sauce is thick enough, usually |

|about 5 minutes. Add remaining ingredients and stir until well mixed. Remove from heat and add salt and pepper to taste. [pic] |

|Hot Sesame-Peanut Sauce |

|Ingredients |

|1 Cup water |

|1/2 Cup peanut butter (crunchy is best) |

|3 Teaspoons spicy sesame oil |

|1 1/2 Teaspoons soy sauce or tamari |

|1 Teaspoon onion flakes |

|1/2 Teaspoon crushed hot red pepper |

|2 Tablespoons vinegar (optional) |

|Serves: 2 |

|Heat water, remove from burner, and add the remaining ingredients, stirring until well blended. Excellent served hot or cold |

|over noodles. [pic] |

|Italian Tomato Sauce |

|Ingredients |

|1 1/2 Cups water (more for thinner sauce) |

|1/4 Cup dried tomatoes, mushrooms, peppers, or other vegetables (optional) |

|1/2 Cup tomato powder |

|1 Tablespoon onion flakes |

|1/2 Tablespoon dried parsley |

|1/2 Teaspoon dried basil or oregano |

|1/2 Tablespoon cooking oil |

|1/4 Teaspoon garlic powder |

|Serves: 2 |

|Bring water to a boil in a pot with any dehydrated vegetables you're using. Add the remaining ingredients and simmer over low |

|heat, stirring frequently until you're satisfied with the consistency. This is a superior backcountry pizza topping. [pic] |

|Mexican Tomato Sauce |

|Ingredients |

|2 Tablespoons dried red and green peppers |

|2 Tablespoons dried tomatoes |

|1 Cup hot water (more for thinner sauce) |

|1 Tablespoon oil |

|2 1/2 Tablespoons tomato powder |

|1 Tablespoon onion flakes |

|3/4 Teaspoon chili powder |

|1/2 Teaspoon cumin |

|1/2 Teaspoon basil or oregano |

|1/4 Teaspoon garlic powder |

|1 Pinch black pepper |

|1 Tablespoon cornmeal or flour |

|Serves: 2 |

|Rehydrate the peppers and tomatoes in the hot water. Heat the oil, seasonings, and cornmeal in a pot. Add in the veggies and |

|water, stirring frequently for 5 to 10 minutes. Another good pizza topping, and great on vegetables. [pic] |

|Asian Tomato Sauce |

|Ingredients |

|4 Tablespoons powdered milk |

|1 Cup cold water |

|2 Tablespoons margarine |

|2 Tablespoons flour |

|2 Tablespoons tomato base |

|1/4 Teaspoon ground ginger |

|1 Tablespoon onion flakes |

|1 Dash soy sauce or tamari |

|Serves: 2 |

|Add the powdered milk to the water and mix well (read the directions on the package because reconstitution can vary slightly |

|from product to product). Set aside. In a pot, melt margarine over low heat. Add the flour and stir until the mixture is smooth.|

|Add the reconstituted milk and stir constantly to prevent burning. Cook over low heat until the sauce is thick enough, usually |

|about 5 minutes. Add remaining ingredients and stir until well mixed. Remove from heat and add salt and pepper to taste. [pic] |

|Mustard Cheese Sauce |

|Ingredients |

|4 Tablespoons powdered milk |

|1 Cup cold water |

|2 Tablespoons margarine |

|2 Tablespoons flour |

|1/2 Cup cheese, cubed or grated |

|1/4 Teaspoon garlic powder |

|1/4 Teaspoon mustard powder (or 1 tablespoon prepared mustard) |

|1 Dash cayenne or Tabasco |

|Serves: 2 |

|Add the powdered milk to the water and mix well (read the directions on the package because reconstitution can vary slightly |

|from product to product). Set aside. In a pot, melt margarine over low heat. Add the flour and stir until the mixture is smooth.|

|Add the reconstituted milk and stir constantly to prevent burning. Cook over low heat until the sauce is thick enough, usually |

|about 5 minutes. Combine remaining ingredients and stir until well mixed and cheese is melted. Remove from heat and add salt and|

|pepper to taste.[pic] |

|Peanut Butter Gravy |

|Ingredients |

|1 Cup water |

|1/2 Cup peanut butter (crunchy is best) |

|1/4 Teaspoon garlic powder |

|1 1/2 Tablespoons soy sauce |

|2 Tablespoons vinegar (optional) |

|1 Pinch cayenne |

|3 Tablespoons powdered milk (optional) |

|Serves: 2 |

|Heat water, remove from burner, and add the remaining ingredients. Reheat carefully if the need arises; peanut butter loves to |

|scorch your pan. Excellent on noodles of any shape or size. [pic] |

|Tomato Cream Sauce |

|Ingredients |

|4 Tablespoons powdered milk |

|1 Cup cold water |

|2 Tablespoons margarine |

|2 Tablespoons flour |

|2 Tablespoons tomato base, a form of powdered tomato available from many outdoors food suppliers |

|1/2 Teaspoon garlic powder |

|1 Teaspoon dried basil |

|Serves: 2 |

|Add the powdered milk to the water and mix well (read the directions on the package because reconstitution can vary slightly |

|from product to product). Set aside. In a pot, melt margarine over low heat. Add the flour and stir until the mixture is smooth.|

|Add the reconstituted milk and stir constantly to prevent burning. Cook over low heat until the sauce is thick enough, usually |

|about 5 minutes. Add remaining ingredients and stir until well mixed. Remove from heat and add salt and pepper to taste. The |

|easy option: Use 2 cups of reconstituted instant tomato soup instead of base and spices. |

|  |

|  |

|  |

|  |

|Recipes & Resources | Snacks |

|  |

| |

|Basic Gorp |

|Ingredients |

|1 part each roasted peanuts, M&Ms, raisins |

|[pic] |

|Lightweight Gorp |

|Ingredients |

|1 part each roasted sun flower seeds, roasted pumpkin seeds, soy nuts |

|2 parts roasted corn (salted) |

|[pic] |

|Honey Almond Gorp |

|Ingredients |

|2 parts honey-almond granola |

|1 part each roasted almonds (salted or unsalted), raisins, roasted peanuts, M&Ms, shredded coconut |

|[pic] |

|Gorp of the Century |

|Ingredients |

|1 part each dried cranberries, dried apples (sliced), dried apricots (sliced), roasted almonds, honey roasted peanuts |

|[pic] |

|  |

|Sesame Gorp |

|  |

|Ingredients |

|1 part each sesame sticks, roasted corn |

| |

|Applejack Gorp |

|serves 1 (Multiply amounts by number of servings required.) |

|1/4 cup dried apples |

|1/4 tsp. cinnamon |

|1/4 cup raisins |

|1/4 cup chopped walnuts |

|1 T. brown sugar |

|Recipes & Resources | Spice Kit |

| |

|A good spice kit should not only be an essential in your backcountry kitchen, but can also be the remedy to any backcountry |

|meal-gone-bad. Several tenants of spicing food in the field: |

|Some leaders like to lightly spice the food in the food packing stage (such as salt, pepper) and supplement with a kit in the |

|commissary. However, make sure to not over-spice as people have different tolerances for different kinds of spices. |

|Put all of your spices in spill proof containers. Some folks choose small Lexan bottles (this works great for liquids) while |

|others will use small zip-loc bags (for the powders). |

|Clearly label your spices (cinnamon may be confused with cumin, salt for sugar!) |

|Consider bringing Tabasco or hot sauce to accommodate those with spicier palettes. |

|Items to consider including: |

|Black Pepper |

|Salt |

|Tamari / Soy Sauce |

|Cayenne |

|Cumin |

|Oregano |

|Red Pepper Flakes |

|Tabasco |

|Garlic Powder |

|Onion Flakes |

|Honey |

|Brown Sugar |

|Cinnamon |

|Anything else you love to cook with |

|  |

Recipes & Resources | Soups

Middle Eastern Spinach Soup

serves 12

At home, premix:

o 1/2 tsp. garlic granules

o 2 tsp. salt

o 1 tsp. turmeric

o 3 oz. spinach flakes

o 3 oz. dried onions

o dash cayenne

o 1 tsp. cumin

o 1 tsp. black pepper

o dash nutmeg

At camp, boil until tender:

o 3 oz. dried diced potatoes

Put premix and 3 cups water in large pot, bring to boil. Add potatoes and their water, then reduce heat and simmer 5-10 minutes.

Just before serving, gently stir in:

o 1 cup freeze-dried yogurt, reconstituted

|Backpacker's Black Bean Soup | |

| | |

|[pic] |

| |

|  |

| |

|Ingredients: |

| |

|7 ounces Fantastic dried |

|black beans |

|4 cups water |

|1 tablespoon butter or oil |

|1/4 teaspoon dried garlic |

|flakes |

|1/4 teaspoon cayenne pepper |

|1/2 teaspoon cumin |

|1/2 teaspoon salt |

| |

|  |

| |

|How to Prepare: |

| |

|1) Mix all ingredients well in a pot. |

|2) Bring to a boil, stirring occasionally. |

|3) Reduce heat and simmer for 5 to 10 minutes. |

| |

Beansaroni Soup serves 3-4

|Ingredients: |

|2 lg. tins brown beans |

|1 cup cooked macaroni |

|1 tin tomatoes |

|1/2 cup chopped celery |

|1/2 cup chopped onion |

|sprinkle salt & pepper |

|  |

|How to Prepare: |

|Combine, simmer awhile. Serve with french bread and a salad voila! |

|  |

|Chicken and Corm Soup Serves 5-6 |

| |

|Ingredients: |

|1 can corn |

|1 can creamed corn |

|1 litre chicken stock |

|1 chicken fillet (finely diced) |

|3 eggs |

|  |

|How to Prepare: |

|Bring chicken stock to boil, add corn and chicken and boil for twenty minutes. In a cup beat eggs |

|and then drizzle into soup stiring furiously. Simmer for five minutes and then serve. |

| |

| |

|Curried Corn and Shrimp Soup Serves 7-8 |

|  |

| |

|Ingredients: |

| |

|2 cups regular-strength chicken broth |

|2 medium-size tart apples (peeled, cored and chopped) |

|1 large onion (chopped) |

|1/2 tsp curry powder |

|1 large red bell pepper (stemmed and seeded) |

|4 cups cold buttermilk |

|1/4 cup lime juice |

|1 1/2 cups cooked corn kernels |

|1/2 cup minced fresh cilantro |

|1/3 lb. tiny cooked shrimp |

|Cilantro Sprigs |

| |

| |

| |

|How to Prepare: |

| |

|In a 4- to 5- quart pan over high heat combine broth, apples, onion, and curry. Cover and bring to |

|a boil, then simmer until apples mash easily (about 30 min). Let cool, then cover and chill until |

|cold, at least 3 hours or up to a day. Smoothly puree mixture in a blender or food processor. |

| |

|Cut a few thin slivers from bell pepper and set aside; dice remaining pepper and put into a tureen |

|with apple puree, buttermilk, lime juice, 1 1/4 cups of corn and minced cilantro. Ladle soup into |

|bowls and top with shrimp, remaining corn, bell pepper strips, and cilantro sprigs. |

| |

Italian Sausage Soup

|Ingredients: |

|2 pound Italian sausage |

|2 clove garlic, minced |

|2 (14 ounce) cans beef broth |

|1 (14.5 ounce) can |

|Italian-style stewed tomatoes |

|1 cup sliced carrots |

|1 (14.5 ounce) can great northern beans, undrained |

|2 small zucchini, cubed |

|2 cups spinach - packed, rinsed and torn |

|1/4 teaspoon ground black pepper |

|1/4 teaspoon salt |

|  |

|How to Prepare: |

|In a stockpot or Dutch oven, brown sausage with garlic. Stir in broth, tomatoes and carrots, and |

|season with salt and pepper. Reduce heat, cover, and simmer 15 minutes. |

|Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is|

|tender. |

|Remove from heat, and add spinach. Replace lid allowing the heat from the soup to cook the spinach|

|leaves. |

|Soup is ready to serve after 5 minutes. |

Potato Corn Chowder

|Ingredients: |

|2 cups potatoes, diced |

|1 can kernel corn |

|1 can cream corn |

|1 Tbs butter |

|1/4 cup onion, finely diced |

|1/2 tsp salt |

|1/4 tsp pepper |

|1 1/2 cups boiling water |

|2 cups hot milk |

|Slurry of 1 Tbs flour and 1 Tbs water |

|  |

|How to Prepare: |

|Place everything except corn, milk and slurry in a large pot. Cook until potatoes are tender but |

|not mushy. Add corn. |

|Add slurry while stirring. |

|Bring to a boil and cook for 10 minutes. |

|Serve with shredded chedder cheese and pan-toasted cubes of thick bread. |

Seafood Chowder

|Ingredients: |

|2 lb. unpeeled, 16-21 shrimp |

|Vegetable cooking spray |

|1 tsp. Extra virgin olive oil |

|1 cup chopped red onion |

|1 cup chopped celery |

|1 cup diced sweet red pepper |

|3 cloves garlic, minced |

|1/2 cup all-purpose flour |

|2 (10 1/2 oz.) cans chicken broth |

|1 1/2 cup water |

|3 cup peeled, diced red potatoes |

|1 cup diced carrot |

|1/2 tsp. white pepper |

|1/2 tsp. dried thyme |

|2 bay leaves |

|2 (12 oz.) cans evaporated milk |

|1 (16 oz.) can cream-style corn |

|1 tsp. hot sauce |

|1 lb. fresh crabmeat, drained and flaked |

|1 lb. Calamari |

|  |

|How to Prepare: |

|Peel and de-vein shrimp; set aside. Coat a Dutch oven with cooking spray; add oil, and place over |

|medium-high heat until hot. Add onion and next 3 ingredients; cook until tender. Add flour and |

|cook, stirring constantly, for 1 minute. |

|Gradually stir in chicken broth, water and next 5 ingredients. Bring to a boil; reduce heat, and |

|simmer, uncovered, stirring often, 20 minutes or until potatoes are tender. |

| |

|Stir in milk, corn and hot sauce; return to a boil. Add reserved shrimp and crabmeat; calamari |

|cook 5 minutes or until shrimp turn pink, stirring constantly. Remove and discard bay leaves. |

Southwest Soup Serves 5-6

|Ingredients: |

|2 lbs ground beef |

|2 cns orig. ranch beans |

|2 cns ro-tel |

|2 cns beef broth |

|2 cns campbells minestrone soup |

|  |

|How to Prepare: |

|Brown ground beef in skillet. Then transfer brown beef to a larger pot, add the rest of the |

|ingredients. Cook till warmed.This could be made before the trip just freeze and reheat. |

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